Halloumi & Roasted Veg Tacos

Jumping in here today with my new favorite vegetarian taco recipe, halloumi & roasted veg tacos! Have you ever tried halloumi?! It’s a firm salty cheese that grills or fries up to golden perfection and pairs perfectly with crispy roasted veggies like fresh summer zucchini, bell peppers, red onion, and corn inside a beautiful soft taco tortilla!

INGREDIENTS

• 2 medium zucchini, halved and then sliced into wedges
• 2 bell peppers cored, seeded, and thinly sliced
• 1 red onion, halved then thinly sliced
• 1 (15oz) can of corn drained
• 4 garlic cloves minced
• 2 tbsps olive oil
• 1 tsp paprika
• Healthy pinch of salt and pepper
• 8 oz halloumi
• for serving: 8 taco tortillas, sour cream, and freshly minced cilantro

How to make Halloumi & Roasted Veg Tacos?

Step 1:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2:

Combine sliced zucchini, peppers, onions, corn, and garlic on the prepared baking sheet. Drizzle oil and spices over the top, then toss to coat. Roast in the oven for 15 minutes, tossing halfway through. Change oven heat to broil, then broil for 5-10 minutes or until a nice char forms on the veggies (watch this closely).

Step 3:

Meanwhile, heat a nonstick skillet over medium-high heat. Once the pan is hot, add the halloumi then cook until golden and seared on one side, about 5 minutes. Flip and repeat on the second side. Remove from the heat, then slice into 8 strips.

Step 4:

Divide halloumi slices between tacos, then top with roasted veggies plus a drizzle of sour cream and a sprinkle of freshly minced cilantro and enjoy!

KITCHEN EQUIPMENT NEEDED

• Oven
• Baking sheet
• Parchment paper
• Knife
• Cutting board
• Mixing bowl
• Nonstick skillet
• Spatula
• Measuring spoons

WHAT TO EAT WITH THIS HALLOUMI & ROASTED VEG TACOS?

As a mom of two, always juggling mealtime and homework time, these Halloumi & Roasted Veg Tacos have become my secret weapon. One weeknight, I had a fridge full of random veggies and half a block of halloumi, so I tossed everything in the oven, grabbed some tortillas, and dinner was done.

I topped them with green salsa, guacamole, lettuce, and a sprinkle of cheese. Even my meat-loving husband was shocked at how satisfying they were! They’re perfect when I don’t want a heavy meal but still want something hearty.

On lighter days, we pair them with a Baby Kale & Shredded Chicken Caesar Salad, especially when I have leftover rotisserie chicken. For more veggie-forward winners, we also love Zucchini Corn Fritters and Stuffed Sweet Potatoes with Black Beans & Feta.

FAQ

What is Halloumi & Roasted Veg Tacos made of?

Halloumi & Roasted Veg Tacos are made of grilled halloumi cheese, roasted zucchini, bell peppers, red onion, corn, garlic, and spices, all served in taco tortillas with sour cream and cilantro.

What does the taste look like?

Halloumi & roasted veg tacos offer a combination of salty halloumi with sweet, creating a savory and satisfying flavor profile.

Can I use other vegetables?

Yes.

Is there a vegan alternative to halloumi?

You can use firm tofu.

How do I store leftovers?

Store roasted vegetables and halloumi separately in airtight containers in the refrigerator for up to 3 days.

Can I make this gluten-free?

Yes.

What if I don’t have paprika?

You can substitute with chili powder.

How do I prevent halloumi from sticking to the pan?

Ensure the skillet is well-heated and lightly oiled before adding halloumi slices.

Can I grill the vegetables instead of roasting?

Yes.

What other sauces can I use?

Try adding guacamole, salsa verde, or a squeeze of lime juice for extra flavor.