About Recipe

Move over basic tacos, it’s time to introduce my (and soon your) new favourite – halloumi tacos!

Like many other Swedes I have a soft spot for tacos, in fact, it’s the country’s third most popular dish to eat on the weekend. Ask any Swede about the concept of “tacofredag” (Taco Friday) and they will confirm that it’s a thing.

I have always loved Mexican food as it combines so many of my favourite ingredients, but it was only recently that I discovered how easy it is to make perfect crispy halloumi tacos at home and now I simply can’t stop. They are flavour-packed and sure to convince even those who would usually associate tacos with meat.

Really want to impress your dinner guests? Serve your halloumi tacos with my spicy mango avocado salsa and pickled red onions for a real flavour bomb.

 

  • Serves2
  • Prep30m
  • Cook20m
  • Difficulty5/10

ingredients

    For the fish:

  • 250g halloumi cheese

  • 3 dl/1.2 cups flour

  • 3 dl/1.2 cups panko bread crumbs

  • 1 tbsp of chili powder

  • salt

  • vegetable oil

  • 2 eggs
  • Chili mayo:

  • 1.5 dl/0.6 cups of mayonnaise

  • 0.5 dl/0.2 cups of sour cream – add more if you want a thinner consistency

  • chili sauce to taste – I used siracha

  • 1 pressed or finely chopped garlic clove

  • 1 tsp of sweet chili sauce
  • Toppings and bread:

  • 6 mini soft tortilla breads

  • shredded red cabbage

  • 3 finely sliced scallions

  • 1/2 diced mango

  • chopped fresh chili – to taste

  • pickled red onion

  • 1 diced avocado

  • a handful of fresh coriander

  • fresh lime to squeeze over your tacos

Directions

Chili Mayo

Mix mayonnaise and sour cream in a bowl, add pressed garlic and sweet chili sauce. Spice things up with hot sauce, I haven’t given any specific measurements here as it really comes down to your personal preference, so start by mixing in a teaspoon and take it from there. Place the chili mayo in the fridge once you’ve reached your perfect level of spicy.

Toppings

Start cutting up your toppings. I like placing everything on a big plate but if you’re serving more than 4 people I would suggest using smaller bowls for your toppings. If you want to take it up a notch, try using my spicy mango and avocado salsa recipe as a topping.

Crispy Halloumi Strips

Time to get your halloumi frying station ready. Start by cutting the halloumi into small strips about 1.5 cm wide. The easiest way to do this is to get 3 separate bowls out, add your flour and chili powder to the first bowl, whisk your eggs in the second bowl and fill your third bowl with panko bread crumbs. Start by covering your hallmoui strip with a layer of flour, dip it in the egg mixture and finish it with a cover of panko bread crumbs. Once all halloumi strips are coated it’s time to heat your oil up. I like using a deep pan as it keeps the oil from going everywhere. Fill the pan with vegetable oil until it’s about 2 cm high and bring the heat up. Once the oil is hot you can start adding your halloumi, I suggest doing this in smaller batches as the oil cools down if you add too much. Fry each piece for two minutes on each side and place it on a paper towel to drain any excess oil.

Heat your tortilla breads in the oven or in a pan and start serving up your halloumi tacos.