Tacos
Grilled Halloumi Tacos
Grilled halloumi brings golden edges and a warm, springy center to small corn tortilla tacos. Black olives, cilantro, lemon and a pinch of chili flakes complete the filling.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Makes
- 8 small or 4 large tacos
Marinating: 10 minutes · Estimated total time: 30 minutes.
Let’s make it.
Marinate the halloumi.
Drain the halloumi and pat dry. Cut into slices about ⅜–½ inch thick. Toss gently with 1 tablespoon olive oil, the juice from half the lemon and a little black pepper. Let stand for 10 minutes while the grill heats. Halloumi is already salty, so taste a small piece before adding any salt.
Grill the cheese.
Heat a grill or grill pan to medium-high. Lift the cheese from the marinade and let excess liquid drip off. Grill for about 2–3 minutes per side, until marked and golden. Leave each side undisturbed until it releases easily, then turn carefully. Transfer to a plate and cut wider slices into taco-sized strips.
Warm the tortillas.
Warm the corn tortillas on a clean part of the grill or in a dry skillet for about 20–30 seconds per side, until soft and lightly toasted.
Top and serve.
Divide the halloumi among eight 4-inch tortillas or four 6-inch tortillas. Add chopped black olives and cilantro, then drizzle with the remaining tablespoon of olive oil. Finish with chili flakes and a squeeze of lemon from the wedges. Serve immediately while the cheese is warm.
From the kitchen
- Halloumi holds its shape on the grill; use halloumi rather than a cheese intended to melt.
- Serve soon after grilling, since the cheese becomes firmer as it cools.
- The smaller tacos use our 4-inch Street Taco Corn Tortillas. Original or Turmeric 6-inch tortillas work for the larger option.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas