I was on a taco tear this weekend. In the interest of using up some things in the refrigerator, I decided to make big adaptations to this recipe (it’s from that same healthy tacos article in July 2015’s Prevention):
Grilled Halloumi Tacos with Chickpeas and Pickled Peppers
PREP TIME: 15 minutes / TOTAL TIME: 25 minutes / SERVINGS: 4
2 tsp olive oil
1 can (14 oz) chickpeas, rinsed and drained
1 sm yellow onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 Tbsp fresh lemon juice + lemon wedges for serving
8 oz halloumi cheese, sliced
8 flour tortillas (6″ diameter), warmed
¼ c hummus
4 Peppadew peppers, sliced
Flat-leaf parsley, for serving
1. HEAT oil in large skillet over medium heat. Add chickpeas, onion, garlic, and cumin. Cook until onion is tender, about 5 minutes. Stir in lemon juice and set aside.
2. COOK cheese in skillet over medium heat until browned, 1 minute per side. Spread tortillas with your favorite hummus recipe (like one of these 4 delicious ones) and top with cheese, chickpeas, peppers, and parsley. Serve with lemon wedges.
NUTRITION (per serving) 462 cal, 22 g pro, 48 g carb, 8 g fiber, 3 g sugars, 22 g fat, 11 g sat fat, 706 mg sodium
Halloumi is a semi-hard, unripened, brined cheese made from goat’s and sheep’s milk, and sometimes cow’s milk. It has a high melting point so it’s great for frying or grilling. Since this isn’t a cheese I’d normally keep in the house, I needed a substitute.
I cut this recipe in half because we had 1/2 a can of chick peas in the refrigerator. We also had a fun mango habañero cheese someone brought to my house for a stitch & bitch gathering. After cooking up the ingredients in step one (I didn’t add the garlic until 3 minutes in, and added 2 heaping teaspoons of green chilies), I scraped it all to one side of the skillet and lay thick slices 1/8th inch) of the cheese on the other side. After it started to melt (10-15 seconds), I flipped it, turned off the heat, and set about warming my tortillas. We had no hummus in the house, and I’m not a huge fan of tahini texture on its own, so we made the first taco without any kind of sauce or spread. It was good, but a little dry, and super spicy!! On the next one we added a generous dollop of fat-free sour cream. Much better! The sour cream added moisture and cooled off some of the heat from all those peppers.
Verdict: Another one for the file of weird, but delicious. We definitely would make these tacos with hummus and a variety of cheeses. Perhaps a weekly taco night does need to be added to our schedule!