Halloumi Tacos

About

This Keto halloumi recipe is packed with flavor and offers a great vegetarian alternative to traditional taco fillings. Our low carb recipe is prepared with crisp lettuce leaf cups, pan-fried halloumi slices, a simple salsa of tomato, cucumber, avocado, and scallions, a tahini, lime, and olive oil dressing and topped with sliced jalapeños to serve.

Can I Use an Alternative Cheese?

We have used halloumi for our Keto taco filling. This dense and flavorsome cheese is a great option to provide a satisfying vegetarian filling and is perfect for pan-frying or grilling. If you would like to use an alternative cheese, you can substitute with queso fresco or paneer. These cheeses both have high melt points and can be pan-fried as you would the halloumi. Please be sure to adjust your macros to account for any change made to the original recipe.

Serving Suggestions

We have served our halloumi taco fillings in crisp iceberg lettuce cups. These cups serve as a great low carb holder for our Keto-friendly toppings and can also be used to fold around the fillings if desired to create a wrap. You may also serve in baby gem or romaine lettuce leaves. As an alternative option, the fillings can also be served on a bed of cauliflower rice.

Ingredients

8 oz cyprus halloumi cheese
4 large leaf lettuce, iceberg
2 tablespoon cilantro
2 small – 3" long scallions
1 ½ tablespoon extra virgin olive oil
1 tablespoon jalapeno peppers, canned, drained
1 small – 2 2/5" diameter tomato
1 teaspoon lime juice, fresh
1 teaspoon tahini
½ cup cucumber
½ each avocado
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Slice the halloumi lengthwise into 4 even-sized strips. Heat a dry skillet over a medium/high heat. Add the halloumi to the pan and cook until browned on one side – about 2-3 minutes. Turn and cook until browned on the second side. A further 2-3 minutes. The halloumi should be hot through and lightly golden on both sides.
While the halloumi is cooking, finely dice the scallions, avocado, tomato, and cucumber. Add to a small bowl. Season with a little salt and pepper and toss to combine.
Add the tahini, lime juice, and olive oil to a small bowl. Whisk together until smooth and well combined. Taste and adjust seasonings, tahini, and lime juice as desired.
Arrange the four lettuce leaves across a clean work surface. Divide the avocado salsa evenly between the four lettuce leaves. Top each salsa-filled leaf with a slice of the pan-fried halloumi.
Drizzle the lime tahini dressing over the halloumi. Divide the jalapeños between the four lettuce cups, adding more or less to personal taste. Serve immediately.