Recipes.

Peri-Peri Haloumi Tacos

By Meg Yonson


I Quit Sugar - Peri Peri Haloumi Tacos
Photo by: Benito Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
I Quit Sugar - Peri Peri Haloumi Tacos
Photo by: Benito Martin

These crispy Peri-Peri Haloumi Tacos are sure to become a family fave. Serve them with a fresh crunchy slaw, or wrapped up in a lettuce leaf as a snack. In this recipe, we’ve paired the Peri-Peri Haloumi with a bold and refreshing salad of onion, parsley and tomato. Yum!  

Servings: 4
Preparation: 20 mins
Cooking: 10 mins

Ingredients

Peri-Peri Haloumi

  • 6 sprigs thyme, leaves picked.
  • 2 cloves garlic, minced.
  • 2 teaspoons smoked paprika.
  • 30 ml extra virgin olive oil, plus extra for frying.
  • 1/4 teaspoon sea salt.
  • 400 g haloumi, sliced into triangles.

Tacos

  • 1 small red onion, finely diced.
  • 1 cup flat-leaf parsley, finely chopped.
  • 2 large tomatoes, finely diced.
  • 15 ml apple cider vinegar.
  • 8 small corn tortillas, heated.
  • 100 g full-fat sour cream.
  • 2 tablespoons white sesame seeds, toasted.
  • 2 medium lemons, cut into wedges to serve.

Directions

1. Add thyme, garlic, paprika, olive oil and salt to a large bowl. Mix to combine. Add in the haloumi and toss until coated well.

2. Heat a large frypan on medium heat. Drizzle with a little olive oil and add in haloumi pieces. Fry for 2 minutes on each side until lightly browned. Once cooked, set aside for serving.

3. Add red onion, parsley, tomato and apple cider vinegar to a bowl and toss to combine.

4. To serve tacos, place two tortillas onto a plate. Fill with a scoop of the parsley salad, a few haloumi triangles, a dollop of sour cream and a sprinkle of sesame seeds. Drizzle with lemon juice to serve.


Note

Styling by Gemma Lush

These crispy Peri-Peri Haloumi Tacos are sure to become a family fave. Serve them with a fresh crunchy slaw, or wrapped up in a lettuce leaf as a snack. In this recipe, we’ve paired the Peri-Peri Haloumi with a bold and refreshing salad of onion, parsley and tomato. Yum!

Ingredients

Peri-Peri Haloumi

  • 6 sprigs thyme, leaves picked.
  • 2 cloves garlic, minced.
  • 2 teaspoons smoked paprika.
  • 30 ml extra virgin olive oil, plus extra for frying.
  • 1/4 teaspoon sea salt.
  • 400 g haloumi, sliced into triangles.

Tacos

  • 1 small red onion, finely diced.
  • 1 cup flat-leaf parsley, finely chopped.
  • 2 large tomatoes, finely diced.
  • 15 ml apple cider vinegar.
  • 8 small corn tortillas, heated.
  • 100 g full-fat sour cream.
  • 2 tablespoons white sesame seeds, toasted.
  • 2 medium lemons, cut into wedges to serve.

Directions

1. Add thyme, garlic, paprika, olive oil and salt to a large bowl. Mix to combine. Add in the haloumi and toss until coated well.

2. Heat a large frypan on medium heat. Drizzle with a little olive oil and add in haloumi pieces. Fry for 2 minutes on each side until lightly browned. Once cooked, set aside for serving.

3. Add red onion, parsley, tomato and apple cider vinegar to a bowl and toss to combine.

4. To serve tacos, place two tortillas onto a plate. Fill with a scoop of the parsley salad, a few haloumi triangles, a dollop of sour cream and a sprinkle of sesame seeds. Drizzle with lemon juice to serve.

Note

Styling by Gemma Lush

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