Charred Peach & Halloumi Tacos with Fresh Chimichurri
Celebrate the height of summer with this vibrant fusion of smoky, sweet, and salty flavors. These tacos swap traditional meat for grilled peaches and golden halloumi, topped with a zesty herb sauce for an unexpectedly bold and refreshing dinner experience.
Ingredients
- Halloumi cheese400 g
- Ripe peaches3 stk
- Small corn tortillas12 stk
- Fresh parsley1 bunch
- Fresh cilantro1 bunch
- Garlic cloves2 stk
- Red chili0.5 stk
- Olive oil4 tbsp
- Red wine vinegar1 tbsp
- Red cabbage, shredded0.25 stk
- Lime1 stk
Instructions
Finely chop the parsley, cilantro, garlic, and chili. Mix them in a small bowl with olive oil and red wine vinegar. Season with salt and let it sit to infuse flavors.
Slice the halloumi into 1cm thick strips. Cut the peaches into thick wedges, removing the pits.
Heat a grill pan or cast-iron skillet over medium-high heat. Sear the halloumi slices and peach wedges for about 2-3 minutes per side until they have beautiful charred grill marks.
Briefly heat the tortillas in a dry pan or directly over a gas flame until soft and slightly charred.
Place a handful of shredded red cabbage on each tortilla. Top with a slice of grilled halloumi and a peach wedge. Drizzle generously with the chimichurri and serve with a squeeze of fresh lime.
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