Charred Sweetcorn and Halloumi Tacos
Ingredients
- 250 g halloumi
- 2 sweetcorn cobs
- 8 small corn tortillas
- 1 tbsp chipotle paste
- 1 tsp smoked paprika
- 150 ml soured cream
- 2 lime
- 20 g fresh coriander
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 506 kcal
- Protein
- 20.7 g
- Carbohydrate
- 39.6 g
- of which sugars
- 6.6 g
- Fat
- 29.1 g
- of which saturates
- 16 g
- Fibre
- 5.2 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a griddle pan to very high. Brush the sweetcorn cobs with olive oil and char on all sides for 8–10 minutes, turning regularly. Slice off the kernels.
- 2
Slice the halloumi into thick slabs and brush with a mix of chipotle paste and smoked paprika.
- 3
Griddle the halloumi for 2 minutes each side until golden and charred at the edges.
- 4
Mix the soured cream with lime juice and a pinch of salt to make a dressing.
- 5
Warm the corn tortillas in a dry pan.
- 6
Fill each tortilla with charred halloumi and sweetcorn, drizzle with chipotle cream, and top with fresh coriander and a squeeze of lime.
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