Zesty Halloumi & Charred Watermelon Tacos
Celebrate the peak of summer with this vibrant fusion of salty, sweet, and smoky flavors. These tacos swap traditional proteins for golden-seared halloumi and caramelized watermelon, offering a refreshing yet deeply satisfying dinner that is perfect for a warm Week 29 evening.
Ingredients
- Halloumi cheese400 g
- Fresh watermelon (seedless, cubed)500 g
- Small corn or flour tortillas12 stk
- Red cabbage (finely shredded)0.25 head
- Sour cream or Greek yogurt200 ml
- Sriracha or chili sauce1 tbsp
- Lime (juiced and zested)2 stk
- Fresh cilantro (chopped)1 bunch
- Olive oil2 tbsp
- Pickled red onions100 g
Instructions
In a small bowl, whisk together the sour cream, sriracha, lime juice, and half of the lime zest until smooth. Season with a pinch of salt and set aside in the fridge.
Heat a large dry skillet over high heat. Add the watermelon cubes in a single layer and sear for 1-2 minutes per side until slightly charred and caramelized. Remove and set aside.
Slice the halloumi into 1cm thick strips. In the same skillet, add olive oil and fry the halloumi over medium-high heat until golden brown and crispy on both sides (about 2-3 minutes per side).
Briefly heat the tortillas in a dry pan or directly over a gas flame for a few seconds until soft and slightly charred. Keep them warm in a clean kitchen towel.
Layer each tortilla with shredded cabbage, 2-3 strips of crispy halloumi, and charred watermelon. Top with pickled onions, a generous drizzle of the spicy lime crema, and fresh cilantro.
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