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halloumi & roasted veg tacos

Course Main Course
Cuisine Mediterranean, Mexican
Keyword halloumi, roasted vegetables, tacos, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

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

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Combine sliced zucchini, peppers, onions, corn, and garlic on the prepared baking sheet. Drizzle oil and spices over 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).
  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 heat then slice into 8 strips.
  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!