Smoky Halloumi Tacos


Chili Lime Crema
• ½ cup Plain Greek yogurt
• 1 clove Garlic, minced
• 1 Tbsp. Freshly squeezed lime juice
• 1 tsp. Attiki Greek honey
• 1 Tbsp. Extra virgin olive oil
• ½ small Jalapeno, seeds and stem removed
• 1 cup Fresh cilantro

• 1 large Carrot, peeled and sliced in thin matchsticks
• 1 cup Red cabbage, shredded
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Olive oil
• 1 tsp. Attiki liquid honey
• ¼ tsp. Sea salt

Spiced Halloumi
• 250 g. Krinos Halloumi, cut into 1/2” cubes
• 2 Tbsp. Dried cornmeal
• ½ tsp Smoked paprika
• ½ tsp. Ground cumin
• ¼ tsp Ground coriander

• 8 Soft corn flour tortillas (small 4”-6”) warmed
• 1 Avocado, halved and thinly sliced
• 2 Green onions, thinly sliced

• 2 tsp. Olive oil
• Garnish of extra cilantro sprigs and sliced chili peppers if desired


1. For the chili lime crema, place all the ingredients in the bowl of a food processor and puree until smooth and well combined. Scrape into a serving bowl.

2. For the slaw, combine the carrot and cabbage in a bowl and toss with the white wine vinegar, olive oil, honey and salt. Let sit until softened, about 10 minutes.

3. For the halloumi, in a large bowl stir together the cornmeal with the smoked paprika, cumin and coriander. Toss the cubed halloumi in the spice mixture until evenly coated.

4. Heat the olive oil in a non-stick pan over medium heat. Add coated halloumi allowing space between each piece. Cook for 2 or 3 minutes turning until each piece until crispy, golden and melty.

5. Place bowls of all the ingredients – the avocado, green onions, slaw, crema and halloumi out on a table for everyone to assemble their own tacos.

6. Starting with a warm corn tortilla place a couple of slices of avocado in the centre, add some slaw, 2 or 3 cubes of warm halloumi and a sprinkle of green onion. Drizzle with some chili lime crema and roll up to eat. If desired kick up the heat with some extra sliced chilis and a sprig of cilantro.