Grilled Halloumi Tacos with Sweet Potatoes and Avocado Crema
Grilled Halloumi Tacos with Sweet Potatoes and Avocado Crema
Sweet vegetarian tacos with homemade sauce
Tacos are one of our favorite dishes for easy entertaining, and for this recipe, we’re mixing things up and creating a vegetarian option featuring one of the world’s most popular grilling cheeses: halloumi. This Greek cheese is known for being “squeaky” as its got a springy, elastic texture, which makes it ideal for searing on the grill. With a profile that’s light and citrusy, it pairs perfectly with roasted sweet potatoes and a cream sauce made from fresh avocado, lime, cilantro, and jalapeno for a bite of bright zest.
Grilled Halloumi Tacos with Sweet Potatoes and Avocado Crema
Sweet vegetarian tacos with homemade sauce - Prep Time : 15 min
- Cook Time : 1 hr 30 min
- Total Time : 1 hr 45 min
- Serves 4-6
Ingredients
- 2 ea. Sweet Potato
- 1 ea. Red Onion
- 4 Tbsp. Murray’s Koroneiki EVOO 750mL
- 1 Tbsp. Ground Cumin
- 1 Tbsp. Ground Coriander
- 1 Tbsp. Paprika
- ½ Tbsp. Garlic Powder
- 2 ½ + 1 Tbsp. Kosher Salt
- 2 ea. Halloumi, 17.6 oz.
- 2 Tbsp. Canola Oil
- 1 ea. Avocado
- 1 bunch Cilantro, cleaned and stems removed
- 1 ea. Jalapeno, seeds removed
- 1 ea. Lime, zested and juiced
- 1 ea. Vermont Creamery Crème Fraiche8 oz.
- 12 ea. (1 package) Corn or Flour Tortillas
Directions
- Heat oven to 400F.
- Cut the sweet potato into half-inch dice and place on a lined baking tray. Peel the onion and cut in half. Cut the onion into medium slices and transfer to the same sheet tray as the potato. Add the olive oil, ground cumin, ground coriander, paprika, garlic powder, and kosher salt and toss to coat.
- Roast in the oven until slightly browned and tender, about 18 minutes. Once cooked, turn the oven off and leave the tray inside to keep warm.
- Meanwhile, heat an indoor or outdoor grill over medium high heat. Remove the halloumi from packaging and drain on a paper towel. Portion each piece of halloumi into 5 long slices. Transfer to a small bowl and gently toss with 2 tablespoons of canola oil.
- As the grill heats up, make the avocado crema: place the avocado, jalapeno, half the cilantro, and lime juice and zest and remaining tablespoon of kosher salt into a blender and process until just smooth. Save the remaining cilantro for garnishing the tacos.
- Transfer to a medium bowl and add the crème fraiche and mix to combine. Set aside and keep covered until ready to use.
- Start grilling the halloumi. Each slice should be left on the grill until grill marks appear and the cheese can be easily flipped. Cook on the other side. Transfer to a small baking tray and keep warm until ready to use.
- Heat tortillas according to the package.
- Serve all the components separately for guests to assemble on their own, or assemble the tacos all at once and serve immediately.
