Halloumi Tacos with Corn Salad and Cilantro Sauce

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 35 minutes

食材

2 cups grilled fresh or frozen/thawed fire-roasted corn (if using fresh, about 2 ears of corn)

1 medium avocado, cut into small chunks

1/4 cup minced red onion

1 small (or 1/2 large) jalapeño, seeds and ribs removed, minced

2 Tbsp. finely chopped fresh cilantro, plush more for garnish

2 Tbsp. fresh lime juice

1/2 tsp. ground cumin

1/2 tsp. paprika

Kosher salt to taste

7 to 8 ounces halloumi cheese, patted dry and sliced crosswise into 1/3-inch thick pieces

8 tortillas, warmed

1/2 cup packed cilantro leaves and stems

1/4 cup plain 2% Greek yogurt

1/4 cup neutral oil (such as avocado, canola, or grapeseed oil)

2 Tbsp. mayonnaise (I use avocado oil mayo)

2 Tbsp. fresh lime juice

1 garlic clove

1/4 tsp. each kosher salt and black pepper

步驟

Prepare Corn Salad by combining the first 8 ingredients (corn, avocado, red onion, jalapeño, cilantro, lime juice, cumin, and paprika) in a large mixing bowl; toss to combine. Season to taste with kosher salt (I use ~1/2 teaspoon). Set aside.

Next, prepare Creamy Cilantro Sauce by combining all sauce ingredients (cilantro, yogurt, oil, mayo, lime juice, garlic, salt, and pepper) in a standard blender (you can also use an immersion blender). Blend until the sauce is smooth with bright green specks throughout.

Pat halloumi slices dry with a paper towel. Heat 1 to 2 Tbsp. cooking oil in a grill pan or cast iron skillet over medium-high. Once hot, arrange halloumi slices in a single layer and cook for about 2 minutes, until deeply golden. Flip and cook 2 more minutes. Transfer to a plate.

Assemble tacos by spreading a little Creamy Cilantro Sauce on each warmed tortilla. Add ~2 slices of halloumi cheese, followed by a big spoonful of corn salad. Drizzle extra sauce overtop, and garnish with extra cilantro, if desired.

營養

• 每份大小: 2 tacos
• 卡路里: 563 kcal
• 總脂肪: 35 g
• 飽和脂肪: 8 g
• 鈉: 990 mg
• 總碳水化合物: 41 g
• 膳食纖維: 4 g
• 總糖: 6 g
• 蛋白質: 21 g