Go Back
Overhead shot of grilled halloumi tacos with char-striped cheese, bright mango salsa, and lime wedges on a wooden board.

Grilled Halloumi Tacos with Spicy Mango-Lime Salsa

Char-striped halloumi and a quick mango-jalapeño salsa, folded into warm corn tortillas in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 236
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 250 g Halloumi cheese 1 block, sliced into 8 pieces about 1 cm thick
  • 1 tbsp Olive oil for brushing
  • 8 Corn tortillas small (15 cm / 6-inch)
  • 1 cup Red cabbage (90 g); thinly shredded
For the Mango Salsa
  • 2 Mango ripe (about 400 g); diced
  • 1/2 Red onion small; finely diced
  • 1 Jalapeño seeds removed, minced
  • 1/4 cup Fresh cilantro chopped, plus extra to finish
  • 2 Lime juiced, plus wedges to serve
  • 1/4 tsp Salt

Method
 

Make the Mango Salsa
  1. Combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Toss gently and let sit for 10 minutes so the onion softens and the juices pool at the bottom.
Grill the Halloumi
  1. Slice the halloumi block into 8 pieces, about 1 cm thick. Pat each slice dry with a paper towel.
  2. Heat a 28 cm / 11-inch ridged grill pan over medium-high heat for 2 to 3 minutes, until a drop of water sizzles on contact.
  3. Brush both sides of the halloumi slices with olive oil. Grill in two batches of 4 so the slices don't touch, 2 to 3 minutes per side, until char-striped and golden with softened edges.
  4. Transfer the grilled halloumi to a plate. Wipe out the pan.
Warm Tortillas and Assemble
  1. Warm the corn tortillas directly on the hot grill pan, about 20 seconds per side, until pliable and lightly toasted.
  2. Lay a small handful of shredded red cabbage on each tortilla. Top with a slice of grilled halloumi and a spoonful of mango salsa.
  3. Finish with extra cilantro and a lime wedge. Serve immediately while the halloumi is still warm.

Notes

  • Slice halloumi about 1 cm thick so it grills without falling apart.
  • Don't overcrowd the grill pan or the cheese steams instead of charring.
  • Serve tacos immediately; halloumi loses its best texture as it cools.
  • Salsa improves after 10 minutes of resting at room temperature.