Makes 4 tacos
ingredients
- 1 package of halloumi
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tsp Aleppo or chili flakes
- ¼ tsp ground cumin
- 4 flour or corn tortillas
- Extra cilantro to garnish
Pico
- 2 medium sized tomatoes, medium chop
- 1/2 jalapeño, ribs and seeds in, finely chopped
- ¼ small red onion- finely chopped
- 1 lime squeezed
- 2 tablespoons roughly chopped cilantro
- large pinch of kosher salt
Guac
- 1 avocado -medium chunks
- 1/4 small red onion- finely chopped
- half a lime- juiced
- large pinch of kosher salt
- 2 tablespoons cilantro, chopped
directions
- Slice the haloumi into ½ inch thick pieces. Drizzle over the honey, chili, olive oil and cumin and make sure to coat every piece. Keep to the side while you prepare the other ingredients.
- Make the pico - place the chopped tomatoes in a bowl with the finely chopped jalapeno, red onion, cilantro, lemon and season with salt. Keep to the side.
- Make the guac - place the avocado, red onion, and cilantro in a bowl and pour over the lime and season with salt. Mash with a fork to mix in and check for seasoning.
- Place the halloumi in a pan and turn the heat up. Sear on one side until golden around 1-2 minutes and then flip over. When both sides are deeply golden remove from the pan and assemble.
- Heat the tortilla on the stove top. I like to do it directly on the flame and then place on the plate. Add a nice dollop of guac, two pieces of halloumi per taco and finish with pico. Garnish with cilantro leaves and serve with lime on the side.