Spiced Haloumi Tacos with Basil Pesto Guacamole Recipe

Tacos can be a great option for dinner or lunch, especially when you are short on time! Sometimes it’s nice to mix up your routine and to use different ingredients. I love making my Mediterranean Tacos but this recipe is quickly becoming a favourite as well. 

This recipe skips the meat in favour of a spiced haloumi, which is grilled to perfection. I’m pretty sure you will make these tacos more than once!

Spiced Haloumi Tacos with Basil Pesto Guacamole

In case you have any Basil Pesto Guacamole leftover, it works really well as a dip with some pita chips!

Prep time:  15 mins    
Cook time: 5 mins    
Total time:  20 mins
Serves: 1

Dietary Preferences: Vegetarian

Ingredients:

• ¼ tsp dijon mustard
• 2 tsp white wine vinegar
• sea salt and ground black pepper, to taste
• 2 tsp olive oil
• ½ pink grapefruit, peeled, segmented, juice reserved
• ½ small fennel, finely sliced
• 1 tbsp fennel fronds
• ¼ red onion, finely sliced 
• 1 small handful rocket leaves
• 5 kalamata olives, pitted
• ½ tsp cumin seeds
• ¼ tsp smoked paprika
• 60g haloumi, sliced into 5mm thick slices
• 2 small corn tortillas
• lemon wedges, to serve

Basil Pesto Guacamole

• 1 small handful fresh basil leaves
• 25g pine nuts
• ¼ tsp dried chilli flakes
• 2 tsp lemon juice
• 2 tsp olive oil
• ½ avocado

Method:

1. To make the guacamole, place the basil, pine nuts, dried chilli, lemon juice, olive oil and half of the avocado in a food processor and pulse until a chunky paste forms. Transfer to a small bowl. Dice the remaining avocado and stir through the avocado and basil mixture. Season with salt and pepper, if desired. 

2. Whisk the dijon mustard, vinegar, salt, pepper, one teaspoon of olive oil and the reserved grapefruit juice together in a small bowl.

3. Place the grapefruit segments, fennel, fennel fronds, onion, rocket and olives in a mixing bowl. Drizzle over the dressing and toss gently to combine. Season with salt and pepper, if desired.

4. Whisk the cumin seeds, paprika and olive oil together in a bowl. Add the haloumi and rub with the spice mix, ensuring that all the haloumi is coated.

5. Heat a non-stick fry pan over medium-high heat. Add the haloumi and cook for 1-2 minutes each side or until golden in colour. Remove from the heat and transfer to a plate.

6. Wipe the fry pan clean and warm the tortilla over medium-high heat for 30 seconds each side. Remove from the heat.

7. To serve, place the warmed tortilla on a serving plate. Top with the grapefruit and fennel salad, spiced haloumi and basil pesto guacamole. Serve with lemon wedges on the side. Enjoy!

If you like the use of haloumi in this recipe, make sure you check out my recipe for Pea, Haloumi And Roast Capsicum Fritters!