Mexican-Spiced Halloumi Tacos
with Creamy Cilantro-Lime Slaw, Fresh Salsa & Tortilla Chips
- Milk
- Sesame
- Eggs
- Wheat
- Soy
Halloumi grilling cheese gets a bold coating of our Mexican Spice Blend before it’s seared until golden and caramelized on the outside but melty within. The crispy-edged cheese is tucked into warm tortillas with creamy cilantro-lime slaw, fresh tomato salsa, and crushed-up tortilla chips. Each bite delivers melty cheese, cool crunch, and bright citrus notes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
6 ounce
Grilling Cheese
(Contains: Milk)
4 ounce
Fresh Red Salsa
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ tablespoon
Mexican Spice Blend
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Slice grilling cheese into ¼-inch-thick pieces (we got 12 slices; 24 slices for 4 servings). Roughly chop cilantro. Quarter lime. Dice tomato into ¼-inch pieces. Crush tortilla chips in their bag.
-
Place half the Mexican Spice Blend (all for 4 servings) on a plate. Add grilling cheese and turn to coat in spice blend, pressing to adhere.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese in a single layer; cook until browned, 1-2 minutes per side. TIP: Work in batches if necessary, adding another drizzle of oil between batches.
-
Transfer to a plate.
-
In a medium bowl, combine coleslaw mix, mayonnaise, sour cream, half the cilantro, ½ tsp sugar, ¼ tsp salt, and a squeeze of lime juice (1 tsp sugar, ½ tsp salt, and a big squeeze of lime juice for 4 servings).
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Set aside until ready to serve.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
-
Divide tortillas between plates. Top with grilling cheese, slaw, tomato, crushed tortilla chips, remaining cilantro, and as much salsa as you like. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.
