Halloumi and Mango Tacos 

Halloumi and Mango Tacos with crunchy red pepper and cucumber with a creamy, zesty yoghurt dressing. They are literally overflowing with flavour.

Easy summer dining

Summer is finally here so I celebrated by whipping up these homemade tacos. Tacos that take less than 15 minutes to make because that is about my current survival time in the kitchen!
These tacos are deceptively simple to make. Pan fry halloumi until golden and charred and serve with fresh chunks of mango and crunchy cucumber moons in floury tortillas. Spoon over a creamy dressing made from yoghurt, lime, honey and fresh herbs and you have yourself an easy, delicious lunch.

Leave a comment and let me know how you get on making these Halloumi and Mango Tacos. I would love to see your creations over on instagram! 

more summer recipes

roasted red pepper hummus
edamame and mint dip 
Crispy Tofu & Edamame Fried Rice
Chickpea, Feta & Mint Greek Salad

Print Recipe

Halloumi & Mango Tacos

Halloumi and Mango Tacos with crunchy red pepper and cucumber with a creamy, zesty yoghurt dressing.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 2

Author: aveggiefeast

Ingredients

For the tacos

• 1 x 225g block of halloumi cheese
• 125 g mango approx 1/2 mango, diced
• 1/2 red pepper half diced and half sliced
• 1/4 small red onion thinly sliced
• 4 small tortillas
• 1 tsp olive oil

For the yoghurt sauce

• 125 g greek yoghurt
• 1/2 lime juiced
• 1 tsp honey
• 1 small handful coriander
• 1/2 tsp garlic infused olive oil
• Pinch of mild chilli powder
• Pinch of salt
• 1/4 cucumber

To serve

• Fresh coriander to garnish
• 1/4 lime

Instructions

• In food processor, blitz the yoghurt, lime juice, honey, coriander, olive oil, chilli powder and salt until mostly smooth.
• Slice a third of the cucumber into half moons and set aside. Deseed the remaining cucumber by slicing in half lengthways, then use a spoon to scoop out the seeds. Coarsely grate the cucumber then gently squeeze to remove any excess water. Stir through the blitzed sauce.
• Slice the halloumi into 1/4 inch rounds. Heat 1 tsp oil in a non stick frying over a moderate heat. Fry the halloumi for 2-3 minutes on each side until golden brown and charred in places.
• Transfer the halloumi to a plate. Warm the tortillas in the same pan for 30 seconds on each side.
• Fill the tortillas with the halloumi, mango, red pepper, onion, cucumber moons and spoonfuls of the yoghurt dressing. Garnish with coriander and a squeeze of lime.