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Grilled Shallot and Halloumi Tacos

These zingy tacos can be prepared with a griddle pan in the kitchen, or on the BBQ if its sunny. Either way they’ll bring some Mexican sunshine to your dinner table.

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Main Course
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Preparation Time
5 minutes
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Cooking Time
15 minutes
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To make the salsa, add all of the ingredients (reserving some of the chopped echalion to garnish) to a food processor and pulse to a chunky salsa.

Toss the halloumi slices and shallots with the olive oil, cumin, paprika and seasoning. Heat a griddle pan on a medium high heat and cook the halloumi and shallots until charred and cooked through.

While they are cooking, make the guacamole. Slice and destone the avocados. Add to a bowl with the rest of the ingredients and roughly mash with a fork.

Warm the tortillas through in a dry frying pan.

To assemble the tacos, spread each tortilla with a tablespoon of guacamole. Add a few halloumi slices and an echalion half. Top with a generous spoon of the green salsa, and some finely chopped echalion.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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