If you're looking for a quick, easy and delicious weeknight dinner that is packed with vibrant flavors then these Hot Honey Halloumi Tacos with Avocado are perfect for you. The Halloumi is sweet, sticky, spicy and a little bit salty and is perfectly paired with the freshness of the mint yoghurt, pomegranate seeds, avocado and arugula. These veggie tacos are perfect during the summer months and is one of those easy dishes you could eat again and again.
These hot honey halloumi tacos are super versatile vegetarian tacos and can be enjoyed all year round but they are a great dish to enjoy during summer in particular when avocados and pomegranate seeds are in season. However, this tasty combination is a hit at any time of year when you're looking for a quick weeknight meal, a tasty change to taco tuesday or a unique dish to serve at a gathering or dinner party.
If you like this halloumi taco recipe you should try using my two ingredient homemade mini tortillas to level up these delicious hot honey halloumi tacos. If you are looking for more halloumi recipes, you should try my honey chipotle grated halloumi tacos. For a wrap, try my easy Halloumi Caesar Wraps.
Ingredients
Halloumi Cheese - Halloumi cheese has a salty, savory taste that works perfectly with the sweet, spicy hot honey mixture. It also has a firm texture and a very high melting point which helps it hold together during frying
Mini tortillas - Mini tortillas are the perfect size for a taco and are soft enough to fold and hold but won't fall apart, these are best toasted either in a dry pan or in the oven
Avocados - Avocados add a creamy texture that gives a fresh balance to the salty, sweet and spicy flavor of the hot honey halloumi tacos.
Arugula (rocket) - Arugula has a peppery fresh flavor and is a good way to bulk up the tacos with a small handful
Pomegranate seeds - Pomegranate seeds give a juicy sweetness to the tacos and add a crunch to the tacos as well as a colorful contrast to level up the presentation of the tacos
Harissa - Harissa gives a subtly spicy kick to the halloumi from the different chili peppers and spices it contains
Honey - Honey gives the halloumi a sweetness and makes the halloumi sticky, when fried in the honey the halloumi will get a caramelized crust
Red pepper flakes - Chili flakes add some extra spice to the dish but can be left out if you would prefer the hot honey not to be too spicy
Greek yoghurt - Greek yoghurt helps cool the spiciness of the halloumi and add a fresh, saucy element
Mint - Mint brings a herbal flavor to the hot honey halloumi tacos and balances the spicy savory elements of the hot honey halloumi
See recipe card for quantities.
Instructions
- Step 1: Prepare the avocados by cutting them in half and removing the seed. Scoop out the insides with a spoon and mash onto a plate with a fork
- Step 2: Make the mint yoghurt by mixing the greek yoghurt with the chopped fresh mint leaves
- Step 3: Slice the halloumi into thin strips but not too thin that they break as they need to hold together during cooking. Pat the halloumi dry with a paper towel.
4. Step 4: Add the harissa paste, honey and red pepper fakes in a bowl and stir together until combined.
5. Step 5: Add the halloumi slices to the bowl and coat them well in the sauce, reserve any leftover sauce for spooning over during frying.
6. Step 6: Heat a large frying pan over medium heat and fry the slices of halloumi on both sides until charred and golden brown but not burnt. I like to use a non-stick pan here. Keep an eye on the slices while cooking as cooking times may vary. I like to toast my mini tortillas at this point so the fillings can be assembled on warm tortillas.
7. Step 7: Assemble the hot honey halloumi tacos by smashing ¼ of the avocado on to each tortilla, a handful of arugula (rocket) and divide the cooked halloumi across each tortilla. Drizzle with the mint yoghurt and top with pomegranate seeds
Hint: Keep a close eye on the halloumi to prevent it from burning in the pan as cooking times may vary depending on what frying pan you are using. I recommend using a non stick frying pan to prevent the sticky coating of the halloumi getting stuck to the pan. Make sure not to slice the halloumi too thin to avoid it breaking apart during frying.
Substitutions
Mini Tortillas - For a low carb option, lettuce wraps would be used as an alternative to mini tortillas. Try using my homemade mini tortillas for a delicious alternative. Corn tortillas could also be used here.
Avocados - If you can't get your hands on ripe avocados then you could also use store bought guacamole which has a similar texture with some additional added flavors and seasonings. Avocado crema would also work here. If you want to switch up how you assemble halloumi tacos, the best way is to make a peach salsa, pineapple salsa, mango salsa or pico de gallo for the ultimate summer dish to go with your fried halloumi.
Pomegranate seeds - Chopped red grapes can replace pomegranate seeds for a similar sweet, juicy, crunchy element
Harissa - Swap harissa out for sriracha which has a slighty different flavor but provides heat to the hot honey or any other chili paste will work but each will use different flavors and spices
Honey - Maple syrup adds a similar sweetness to the halloumi with a slightly different flavor note, agave will also provide a sweetness but will be less sticky than honey and maple syrup
Red pepper flakes - Red pepper flakes can be swapped with fresh red chili to give some fresh heat with a bit of texture
Greek yoghurt - Substitute greek yoghurt for sour cream which will give a slightly tangier cooling effect and is a great substitute or if you want a dairy free option greek yoghurt could be replaced with coconut yoghurt or any dairy free alternative
Mint - Mint can be replaced for another fresh herb such as cilantro which offers a fresh, slightly citrusy peppery taste or basil which is more sweet
Variations
On the go - For a quick lunch use a large tortilla instead to turn these hot honey halloumi tacos into a wrap, perfect for on the go or bringing as a packed lunch, bulk up with slightly more rocket and avocado.
Dairy free - using tofu and slicing it thinly like the halloumi and frying in the hot honey sauce is a great way to make this meal dairy free. Substituting the greek yoghurt for a dairy free alternative will help with this too.
Healthy - Use lettuce instead of mini tortillas to make a low calorie version of these hot honey halloumi tacos.
Equipment
Non stick pans are best for frying halloumi. However, other pans can be used such as a grill pan to char the halloumi. The halloumi can also be crisped up in the air fryer or oven
Using a Tongs or a Spatula would be best for flipping Halloumi, Ideally silicone to avoid scratching the coating of your pan like metal will
Use a medium mixing bowl to mix your sauce and coat the halloumi or place the halloumi on a plate and brush with a silicone brush
Storage
If you want to prep the ingredients in advance for these hot honey halloumi tacos, or whether you want to store leftovers, here are some tips:
Halloumi - Coat the halloumi in the harissa, honey and red pepper flakes then fry until caramelized on each side. Leave the halloumi to cool then place in an airtight container. The halloumi will last for 3-4 days in the fridge. When you are ready to reheat the halloumi, place them in a pan over medium heat until heated through, roughly 4-5 minutes.
Avocado - if you want to smash the avocado in advance, place it in an airtight container, to prevent browning you can top it with some lime juice or press a piece of plastic wrap directly onto the surface of the avocado before sealing the container. This will stay fresh in the fridge for 1-2 days, give it a good stir when removing from the fridge and serve it directly on to the mini tortillas
Mint yoghurt - The mint yoghurt can be prepared in advance and should be stored in an airtight container, it will last in the fridge for up to a week depending on the sell by date on the yoghurt you are using
Mini tortillas - keep the mini tortillas in their original packaging or wrap them tightly in plastic wrap or foil. Heat them in a skillet, microwave or oven
Top Tip
If the halloumi appears like it might break when mixing it with the hot honey, add it to a plate and instead brush the hot honey on to each side.
FAQ
Halloumi has a mild, salty flavor with a firm, chewy texture that becomes slightly creamier when grilled or fried.
Lightly oil the grill or pan and ensure it's hot before adding halloumi. Use a non-stick pan if possible.
Halloumi is cooked when it turns golden brown or charred and has a slightly crispy exterior.
Related
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Recipe
Hot Honey Halloumi Tacos with Avocado
Equipment
- Frying pan or grill pan
- Medium mixing bowl
- Tongs or slotted spatula
Ingredients
- 250 g Halloumi
- 8 Mini tortillas
- 2 Avocados
- 60 g Arugula (rocket)
- 50 g Pomegranate seeds
- 1 Heaped teaspoon harissa
- 2 tablespoon Honey
- 1 teaspoon Red pepper flakes
- ¼ cup Greek yoghurt 60ml
- 10 g Mint chopped
Instructions
Preparing the ingredients
- Slice each avocado in half, scoop out of the skin with a spoon and remove the pit, cut each half of the avocados in half so that the avocado is quartered2 Avocados
- Make the mint yoghurt by combining greek yoghurt in a bowl with the chopped mint, if the yoghurt is too thick to drizzle, add a little cold water and stir to loosen10 g Mint, ¼ cup Greek yoghurt
- Thinly slice the halloumi, being careful not to slice the slices too thin to avoid them breaking in the pan250 g Halloumi
Preparing the Halloumi
- Mix together the harissa, honey and red pepper flakes. Add the halloumi slices to the bowl and coat in the sauce or brush the sauce over the halloumi1 Heaped teaspoon harissa, 1 teaspoon Red pepper flakes, 2 tablespoon Honey
- Over medium to high heat fry the halloumi for 3-4 minutes on each side or until caramelized and browned but not burnt. Cooking times may vary depending on the pan or hob you're using250 g Halloumi
Assemble the tacos
- Lightly toast the tortillas in a dry pan or grill pan until warm and slightly crispy or alternatively heat in the microwave for 30 seconds8 Mini tortillas
- Build the tacos by adding ¼ avocado on to each mini tortilla, smash the avocado onto the tortilla with a fork then add on the arugula (rocket) along with 2-3 slices of halloumi on each tortilla250 g Halloumi, 8 Mini tortillas, 2 Avocados, 60 g Arugula
- Drizzle the mint yoghurt over the halloumi and top with pomegranate seeds50 g Pomegranate seeds
