Grilled Halloumi and Sweet Corn Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 274
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 32
- Sodium
- 239
- Total: 30 min
- Active: 30 min
Ingredients
3 limes
1 cup Mexican crema or sour cream
3 tablespoons sriracha
4 ears sweet corn, husked
Vegetable oil, for the grill grates
One 8-ounce block halloumi cheese, cut into 1/4-inch-thick slices
8 soft corn tortillas
2 medium Hass avocados, halved, pitted, peeled and thinly sliced
3 radishes, thinly sliced
2 scallions, thinly sliced
Cilantro, for garnish
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.