Charred Peach & Halloumi Summer Tacos
Celebrate the peak of summer with this vibrant fusion of smoky charred peaches and salty grilled halloumi. These tacos offer a perfect balance of sweet, spicy, and savory flavors, making it a truly unique and exciting dinner for a warm Week 26 evening.
Ingredients
- Ripe peaches3 pcs
- Halloumi cheese400 g
- Small corn or flour tortillas12 pcs
- Red cabbage, shredded200 g
- Fresh cilantro1 bunch
- Limes2 pcs
- Sour cream150 ml
- Chipotle paste1 tsp
- Olive oil2 tbsp
- Honey1 tbsp
Instructions
In a small bowl, whisk together the sour cream, the juice of one lime, and the chipotle paste until smooth. Set aside in the fridge to let the flavors meld.
Slice the peaches into thick wedges and cut the halloumi into 1cm thick strips. Lightly brush both with olive oil and a drizzle of honey.
Heat a grill pan or outdoor BBQ over medium-high heat. Grill the peach wedges and halloumi slices for 2-3 minutes per side until beautiful charred marks appear and the halloumi is soft.
Briefly heat the tortillas on the grill or in a dry pan for 30 seconds per side until warm and pliable. Keep them wrapped in a clean cloth to stay warm.
Place a handful of shredded cabbage on each tortilla. Top with two slices of grilled halloumi and two peach wedges. Drizzle generously with the chipotle crema and garnish with fresh cilantro and a squeeze of lime.
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