Halloumi tacos with spiced sweetcorn salsa
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Halloumi tacos with spiced sweetcorn salsa

Make this easy weeknight meal by frying sweetcorn and halloumi with spices, then pile into soft tortillas along with avocado and a chipotle yogurt dressing

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 704
  • fat 41g
  • saturates 23g
  • carbs 44g
  • sugars 0g
  • fibre 6g
  • protein 36g
  • salt 4.08g

Ingredients

  • 2 large corn cobs (or 200g frozen sweetcorn)
  • 1 tbsp olive oil
  • 1½ tsp smoked paprika
  • 1 red chilli , finely chopped (deseeded if you prefer less heat)
  • 2 limes , zested and 1 juiced, the other cut into wedges to serve
  • small bunch of coriander , chopped
  • 2 x 225g blocks halloumi , sliced
  • 1 tsp chipotle paste
  • 4 tbsp natural yogurt
  • 8 medium soft corn tortillas
  • 1 ripe avocado , sliced

Method

  1. Heat a griddle or large frying pan over a high heat. If using fresh corn, cut the kernels off the cob. Toss the corn with a little of the olive oil, the smoked paprika, chilli and a pinch of salt. Tip into the pan and cook for 3-4 mins until lightly charred and beginning to pop. Stir the lime zest, juice and coriander through the charred corn and set aside.

  2. Add a splash more oil to the pan. Cook the halloumi slices for 2-3 mins each side until golden and crisp. Swirl the chipotle paste into the yogurt.

  3. Warm the tortillas in a dry pan or microwave. Spread a little chipotle yogurt over each tortilla, then fill with the halloumi, avocado and spoonfuls of sweetcorn salsa. Serve with the lime wedges on the side for squeezing over.

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