Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Grilled Halloumi and Sweet Corn Tacos
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 32 mg
- Sodium
- 239 mg
These vegetarian tacos are inspired by Mexican street corn. Charred corn gets stuffed into tortillas with tangy halloumi, avocado, radish, scallions and cilantro, then drizzled with a spicy, creamy sauce.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 32 mg
- Sodium
- 239 mg
Ingredients
Directions
- Prepare a grill or grill pan for medium heat.
- Whisk the zest and juice of 1 lime together in a small bowl with the crema and sriracha. Set the sauce aside.
- Grill the corn, rotating the ears every few minutes, until all sides are charred, 10 to 12 minutes on a grill with the lid closed or 12 to 15 minutes on a grill pan. Set aside to cool slightly.
- Oil the grill grates or pan. Grill the cheese until grill marks appear, 1 to 2 minutes per side. Set aside.
- Grill the tortillas until just charred in spots, 1 to 2 minutes per side.
- Cut the remaining 2 limes into wedges. Slice the corn kernels off the cobs.
- To assemble the tacos, place 2 tortillas on a plate and top each with some corn kernels, 1 slice of halloumi, 2 to 3 slices of avocado, some radish slices and a sprinkle of scallions and cilantro. Finish with a drizzle of the sauce. Repeat with the remaining tortillas. Serve with lime wedges.
