Chipotle grated halloumi tacos

With guacamole and carrot and red cabbage slaw. An easy, colourful, seriously tasty Mexican-inspired dinner.

If you’ve followed me for a while you’ll know I love grating and frying halloumi. I’ve got a few number of recipes featuring crispy grated halloumi, but in this one it’s mixed with chipotle paste and stuffed into tacos with guacamole, a carrot and red cabbage slaw and yogurt/soured cream to finish it off.

These are so tasty and really quick and easy to make. I like using corn tortillas, I’d recommend them if you can find them. If not, use wheat.

Whip these up for a speedy weeknight vegetarian meal, or serve with various other Mexican dishes for a feast with friends on the weekend.

You’ll need (serves 2/makes 6 tacos):

• 1 large avocado

• 1/4 red onion, finely chopped

• Handful coriander, chopped

• Juice of 1 lime

• 1 carrot, grated

• 1/4 red cabbage, finely sliced

• 1 block halloumi (about 200-220g)

• 2-3 tbsp chipotle paste

• 6 mini corn tortillas

• Yogurt or soured cream

Scoop out the flesh of the avocado and add it to a bowl. Smash a little with a fork. Add the red onion, coriander and lime juice. Season with salt and mix well until evenly combined.

Make the slaw by mixing the carrot with the red cabbage.

Grate the halloumi with a box grater. Hold it tight while you do so, to try and stop it crumbling. It might crumble a little bit anyway, but that’s fine.

Heat a frying pan to a medium/hot temperature. Add the halloumi (don’t need oil if it’s a good pan, add some if it’s likely to stick) and fry for a few minutes, keeping it moving around the pan, until it starts to turn golden. Note, it will go wet before it dries out and crisps up - trust the process.

Add the chipotle paste and a dash of water (about 1/2 tbsp) to the halloumi and mix well. Toast the tortillas in a dry frying pan.

Load up the tacos with a layer of guacamole, then a little of the slaw, followed by the halloumi and finally a dollop of yogurt/soured cream. Dig in.