This recipe is in partnership with Nugget Markets. See below for more details.
It’s hard to play favorites among recipes because there are so many wonderful combinations to explore. However, given the option between halloumi tacos and anything else, there’s a 99% chance I’d choose the halloumi tacos. Grilled halloumi is pretty much perfect in my book: salty, crispy, cheesy. Pair with anything avocado and I’m sold. These halloumi tacos are the perfect spring/summer grilling recipe.
Of course, there’s a lot more you can do with cheese and heat. A couple weeks ago I was able to pop into Nugget Markets, one of my favorite local grocery stores, to chat with Jeremy, who is their Director of Specialty Cheese (also, how do I get this title?!?)
In preparation for our chat, he grilled and broiled a bunch of cheeses so that he could give me a few ideas and recommendations. You can stick feta under the broiler for a nice charred crust, stick brie on the grill to warm (amazing), and pan-fry provolone or manchego which creates a beautiful cheese skirt in which Jeremy mention makes a wonderful taco shell. I’ve also heard of people cold-smoking cheese to make a smoked provolone or mozzarella (a smoker is on my wishlist!) It is hard to go wrong with applying a bit of heat to cheeses- these tacos are the perfect example! You can find all of the ingredients for this recipem and all of the cheeses I’ve mentioned, at Nugget Markets.
- 4 ounces halloumi, rinsed and patted dry
- 1 teaspoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 4 whole scallions
- 1 teaspoon olive oil
- 1 avocado
- 2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 4 to 6 tortillas, warmed/charred
- Minced cilantro or cilantro microgreens
- Hot sauce, for serving
Heat a grill pan or grill. Slice the halloumi into 1/4″ thick slices and toss with the olive oil, cumin, and coriander. Rinse the scallions and toss with the olive oil. Grill the halloumi and scallions until charred, 2 to 3 minutes per side (depending on the heat strength.)
Remove the halloumi and scallions from the grill and let cool slightly. Chop the halloumi into smaller strips and mince the scallions. Dice the avocado into small cubes and place in a bowl along with the chopped scallions, lemon juice, and salt. Toss to combine.
Assemble the tacos with roughly 1/4 of the cheese, 1/4 of the avocado mixture, cilantro (or micro greens), and a splash of hot sauce as desired.
Tips + Tricks: This would also make an amazing salad or grain bowl!
Use leftover ingredients: halloumi, scallions, avocado
Shallots: Swap out the scallions for shallots. Grilled shallots are delicious too!
Salsa: If you’re late enough into summer where you have fresh tomatoes, this roasted tomato salsa is amazing with this recipe.
Grain Bowls: Ditch the tortilla and whip up a grain bowl. This combination is great with quinoa or something a bit heartier, like farro.
When Nugget asked me to do a deep-dive into one of the sections in their grocery store, it was an easy choice. One of the things I admire about Nugget is that they listen to their customers and I can easily find all the cheese I need in their stores. In total, they have 35 cheese mongers and strive to be a source of knowledge for people about cheese (and pairings). Plus, they source some of their cheese from around two dozen cheesemakers in California. I also asked Jeremy which cheese he wished people knew more about and his answer: blue cheese! So in honor of that, a few blue cheese recipes:
Fig Jam Flatbread with Roasted Garlic
Oat Crisp with Burst Tomato Arugula Salad
Spelt Grape Salad with Chickpeas