Halloumi Tacos

Keep this recipe handy for later!

Enjoy the distinctive marriage of salty halloumi with vibrant peppers and zesty taco seasoning in these delicious halloumi tacos. A great option for making taco night vegetarian!

Halloumi cheese tacos are an excellent alternative to standard tacos—whether your goal is to cut back on meat or simply try something new.

Serve them with any of your go-to taco favorites, toppings, sides, sauces and fillings, and you’ll find the halloumi cheese both tasty and satisfying.

Why I’m Such a Fan of Halloumi Tacos

I’m crazy about these halloumi tacos because:

• I’m all about halloumi! Honestly, anything made with Halloumi is fantastic.
• Fried Halloumi works brilliantly as a meat substitute; it keeps its hearty texture, feels filling, and tastes amazing. These are simple vegetarian tacos.
• You can turn up the heat or keep them gentle.
• Tacos are always a good time, so they’re ideal for meals with kids.
• You can include extra sides, though it’s not required. Stuffed taco boats make a filling dinner on their own.

Ingredients for Halloumi Tacos

When I whip up this straightforward halloumi tacos recipe, I use:

Cooking Spray – Olive oil and other cooking oils work perfectly well, too.

Red Onion

Halloumi Cheese – I use two packs.

Red Pepper

Yellow Pepper – We love red and yellow, but use whichever you prefer.

Cumin

Chilli Powder

Paprika

Oregano

Ground Cinnamon

Salt and Pepper

Soft Taco Boats – My kids find these soft, stand-and-fill taco boats easier to load and eat than crunchy shells or soft tortilla wraps; however, it’s purely a personal choice. If it were just me, I’d probably go for crunchy shells.

How you serve your tacos is entirely up to you. I like adding cheese and dips. Take a look below for some ideas.

You’ll Also Need

You don’t need much gear to make these halloumi tacos. I use:

• A sharp knife and a chopping board.
• A big non-stick frying pan. Or any other flameproof cooking pan or dish.
• A spatula.
• A cheese grater.
• A small bowl and spoon for the spice blend.

How to Make Halloumi Tacos – Step-by-Step Instructions

Full, simple instructions plus quantities are in the recipe card at the very bottom of this post.

Step One

Stir the cumin, chilli, paprika, oregano, cinnamon, salt and pepper together in a small bowl. Set it aside until you’re ready to use it.

Step Two

Lightly coat a large nonstick pan with cooking spray, then heat it over medium warmth on the hob.

Step Three

class=”wp-block-paragraph”>Introduce the onions and cook for 5 minutes, stirring frequently.

Step Four

Add the halloumi and cook for 5 minutes, stirring often. Your halloumi will become softer, water will be released, and it may crumble slightly. Everything here is perfectly okay.

Step Five

Mix in the peppers. I prefer my peppers to keep a bit of crunch, so I carry on immediately. If you’d rather have them softer, cook for 5 minutes first.

Step Six

Sprinkle in the prepared spice blend and stir thoroughly. I use the entire amount. If you want a gentler taste, use only half. You can cover it and store the remaining mix in a dark, dry cupboard.

Step Seven

Pour in the water, stir, and let it come to a simmer.

Step Eight

Lower the heat if needed and simmer for 10 minutes, stirring from time to time.

Step Nine

Serve in taco boats with salad and dips of your choice, then top with grated cheese.

Pro Tips for Flawless Halloumi Tacos

Halloumi tacos are so straightforward that there aren’t many pointers!

It’s really about deciding what you enjoy most. I go for quite a bit of spice, with a bold flavour, though you can choose a less-spiced mix.

I like my peppers and onions fairly chunky and crisp, but you can certainly make them thinner and softer.

Just bear in mind that although halloumi has a very high melting point, it still softens and can adhere to the pan if you let it sit too long.

Serving Suggestions

You can enjoy halloumi tacos alongside sides such as rice, corn, wedges and coleslaw, plus your favourite dips and sauces.

Salads and Dips

I like to serve my tacos with halloumi cheese plus lettuce, tomatoes, cucumber, soured cream, salsa, and guacamole.

Cheese

You may think halloumi cheese tacos already include more than enough cheese—and you’d be right. Still, who doesn’t enjoy adding more?

I sprinkle over some shredded cheddar. Mozzarella also works well.

Shells, Wraps or Boats

Now, this really comes down to personal preference. The kids prefer boats, so I prepare them as boats.

Pineapple Salsa

A simple pineapple salsa tastes wonderful and feels light and refreshing, and tacos paired with pineapple salsa are amazing.

Pineapple Salsa Recipe

Ingredients:

• 1 fresh pineapple – peeled, cored, and finely diced. Tinned pineapple will work too.
• 1 red pepper – deseeded and finely chopped.
• 1 small red onion – peeled and finely diced.
• Juice of 1 lime.
• 1 fresh red chilli – deseeded and finely chopped.
• Sea salt and freshly ground black pepper – to taste.

Instructions:

1. Combine the finely diced pineapple, red pepper, and red onion in a large bowl. Stir until everything is well mixed.
2. Pour the lime juice over the combined ingredients.
3. Sprinkle the finely chopped red chilli into the bowl. Adjust to match how hot you want it.
4. Season with a pinch of sea salt and freshly ground black pepper. Mix well so the flavours are fully incorporated.
5. Sample your salsa and tweak the seasoning if needed. If you want extra heat, add a bit more chilli or squeeze in more lime juice for added tang.
6. Let the salsa rest for 10–15 minutes before serving, so the flavours blend beautifully.

Mango Salsa

Mango salsa makes a fantastic topping or accompaniment for your halloumi tacos.

Mango Salsa Recipe

Ingredients:

• 1 ripe mango – peeled, stoned, and finely diced.
• ½ medium red onion – peeled and finely chopped.
• ½ cucumber, finely diced (optional, for extra crunch).
• Juice from 1 lime.
• 1 small red chilli, deseeded and finely chopped (adjust to taste).
• Sea salt and freshly ground black pepper, to taste.

Instructions:

1. Tip the diced mango, red onion, and cucumber (if using) into a mixing bowl. Stir gently until well combined.
2. Add the finely chopped red chilli. Feel free to adjust the amount based on how spicy you like your salsa.
3. Squeeze the juice of one lime over the ingredients. The lime juice adds flavour while also helping to marinate and highlight the salsa’s vibrant character.
4. Season with a pinch of sea salt and freshly ground black pepper. Go easy on the salt so you enhance the flavours without overpowering the mango’s delicate sweetness.
5. Stir everything well to ensure the ingredients are evenly distributed throughout the salsa.
6. Taste and adjust the seasoning if necessary. Want more heat? Add more chilli or extra lime juice for extra zing.
7. Leave the salsa to stand for around 10 minutes so the flavours come together before serving.

Variations

Make Grilled Halloumi Tacos

I like my halloumi to stay soft in tacos.

I grill it or use an air fryer for items like wraps to get it crisp. However, for dishes like pasta bake, or for tacos, I fry it so it stays tender.

That’s simply down to preference. If you enjoy crisp halloumi tacos, grill or air fry it before mixing it in with your peppers.

Add Lime Juice

A squeeze of lime juice brings a lovely fresh flavour that pairs wonderfully with tacos. You can also serve it with fresh lime wedges.

Add Beans

I often include kidney beans in my tacos, whether I’m using chicken, lamb, beef, or halloumi. They bring texture, colour, and extra nutrition, and they’re ideal for stretching a meal. Any black beans—or even butter beans—are also great.

For healthier halloumi tacos, I swap out half of the halloumi for a tin of kidney beans.

Leftovers

Any remaining spice mix can be stored and usedin tacos or pasta another time.

You can also warm up any leftover halloumi taco mixture in the pan with a little splash of water, or use the microwave. The exact time depends on how much remains.

Storage

Keep the remaining spice blend in a spotless bowl or jar, covered, in a cupboard alongside the rest of your seasonings.

Take the leftover halloumi and vegetables out of the pan and let them cool in a clean container or bowl. Once cooled, cover and refrigerate for as long as 2 days.

FAQ

Other Halloumi Cheese Recipes

If you enjoy halloumi as much as I do, you might like to check out these halloumi ideas too:

Recipe Card