Grilled Halloumi & Charred Peach Tacos
Celebrate Week 27 with this vibrant fusion of salty grilled halloumi and caramelized summer peaches. This unique recipe offers a sophisticated balance of smoky, sweet, and tangy flavors, making it the ultimate exciting dinner for a warm July evening.
Ingredients
- Halloumi cheese400 g
- Ripe peaches3 pcs
- Small corn or flour tortillas12 pcs
- Red cabbage, shredded200 g
- Sour cream or Greek yogurt150 ml
- Lime, juiced2 pcs
- Fresh cilantro, chopped1 bunch
- Honey1 tbsp
- Olive oil2 tbsp
- Red chili flakes1 tsp
Instructions
In a small bowl, whisk together the sour cream, half of the lime juice, and most of the chopped cilantro. Season with a pinch of salt and set aside in the fridge.
Slice the halloumi into 1cm thick strips and cut the peaches into wedges. Lightly brush both with olive oil and a drizzle of honey to help with caramelization.
Heat a grill pan or outdoor grill over medium-high heat. Grill the halloumi for 2 minutes per side until golden brown grill marks appear. Grill the peach wedges for about 1-2 minutes per side until softened and charred.
Briefly toast the tortillas on the grill or in a dry pan for 30 seconds per side until warm and flexible.
Fill each tortilla with shredded cabbage, two strips of grilled halloumi, and two peach wedges. Drizzle generously with the lime-cilantro crema and garnish with chili flakes and remaining lime juice.
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