Grilled Halloumi & Sweet Potato Tacos

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, with a springy, elastic texture that makes it ideal for searing on the grill. With a profile that’s bright and salty, it pairs perfectly with roasted sweet potatoes and a creamy sauce made from fresh avocado, lime, cilantro, and jalapeño.

Featuring

prep time
15minutes
assembly time
90minutes
Serves
6people

preparation & ingredients

2 Sweet Potatoes

1 Red Onion

4 Tbsp. Murray’s Koroneiki EVOO

1 Tbsp. Ground Cumin

1 Tbsp. Ground Coriander

1 Tbsp. Paprika

½ Tbsp. Garlic Powder

3 ½ + 1 Tbsp., divided Kosher Salt

2 pks. Halloumi 8oz.

2 Tbsp. Canola Oil

1 Avocado

1 bunch Cilantro (cleaned and stems removed)

1 Jalapeño (seeds removed)

1 Lime (zested and juiced)

1 cup 1 cup Arethusa Sour Cream

1 Tbsp. Blake Hill Preserves Jalapeño and Lime Chili Jam

12 (1 package) Corn or Flour Tortillas

1 Kansas City Canning Co. Pickled Red Onions

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.