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Crispy Tacos with halloumi | Charalambides Christis

Suitable for vegetarians
May 27, 2022

Crispy Tacos with halloumi!

Prep Time
Cook Time


  • 6 Tortillas, about 52cm in diameter
  • 1 x 225g Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, sliced in 4mm thickness, about 12 slices
  • 2 tbsp EVOO, Extra Virgin Olive Oil
  • ⅓ cup Purple Cabbage, thinly cut

Melon Salsa:

  • ½ Small Melon, about 200g, peeled and diced, smaller than 1 cm
  • ½ Large Red Long Horn Pepper, seeded and diced, smaller than 1 cm
  • ½ Medium Red Onion, chopped, smaller than ½ cm
  • 2 tbsp Fresh Cilantro, chopped
  • 1 tbsp Sweet Chili Sauce
  • 25ml Lime Juice
  • Pinch of Sea Salt

Avocado-Wasabi Cream:

  • 1 Avocado, peeled and seeded
  • 50ml Dairy Cream with 35% fat, Charalambides Christis
  • 2 tbsp Fresh Mint, chopped
  • 1 tbsp Wasabi powder, or English Mustard Powder if not available
  • 1 tbsp Apple Cider Vinegar
  • 25ml Lime Juice
  • 1 tbsp Honey
  • Pinch of Sea Salt



  1. We start with the melon salsa by adding all the ingredients to a bowl and mixing gently. Taste and season with more salt and lime juice if not already tasting ‘fantastic’. Keep aside for at least 30’ for the flavours to marry together.
  2. Next, we make the avocado-wasabi cream by placing all the ingredients to the bowl of a food processor with the metal plate attached. Pulse for a while until the mint is well cut and a nice, not too thick, sauce is created. If too thick, then add more cream. Taste and season with more salt and lime juice. Keep aside refrigerated.
  3. For the Halloumi we use a large frying pan placed on medium heat. We add the 2 tbsp of olive oil and a minute later we toss in the halloumi slices cooking for about 3’ each side and until nicely golden coloured and a bit charred/burnt. Remove from the pan and keep aside.
  4. In the meantime, we turn the oven to 110°C, air circulation and we place the rack in the middle. We place the tortillas folded on the rack in order to make them u-shaped and cook for about 15’. Turn off the oven, open the oven’s door and allow to cool and become crispy.
  5. To build the tacos, we fill each one with some melon salsa, then add 2 slices of the halloumi, couple of strings of the purple cabbage and on top we drizzle some of the avocado-wasabi cream.
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