Zesty Summer Peach & Grilled Halloumi Tacos
Experience a burst of summer with this unique twist on taco night, featuring the perfect balance of salty halloumi and caramelized peaches. Finished with a vibrant homemade chimichurri, this dish is a refreshing yet bold dinner choice for warm July evenings.
Ingredients
- Halloumi cheese400 g
- Fresh peaches3 pcs
- Small corn tortillas12 pcs
- Red cabbage, shredded200 g
- Fresh parsley1 bunch
- Fresh cilantro1 bunch
- Garlic cloves2 pcs
- Red chili1 pc
- Olive oil4 tbsp
- Limes2 pcs
- Honey1 tbsp
Instructions
Finely chop the parsley, cilantro, garlic, and chili. Mix them in a bowl with olive oil, the juice of one lime, and honey. Season with salt to taste and let the flavors meld.
Slice the halloumi into 1cm thick strips and the peaches into wedges. Shred the red cabbage finely and toss it with a squeeze of lime and a pinch of salt.
Heat a grill pan or BBQ over medium-high heat. Grill the halloumi and peach wedges for 2-3 minutes per side until they have distinct char marks and the halloumi is softened.
Briefly toast the tortillas in a dry pan. Fill each with a handful of cabbage, grilled halloumi, and peach wedges. Drizzle generously with the fresh chimichurri and serve with lime wedges.
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