Name: Grilled Halloumi & Summer Vegetable Tacos
Total time: 30 min
Ingredients: 1 lemon; 2 tablespoons extra-virgin olive oil; 1 clove garlic, grated; 1 tablespoon finely chopped fresh oregano; 0.5 teaspoon ground pepper; 0.125 teaspoon salt, divided; 1 ear corn, husked; 1 medium zucchini, trimmed and thickly sliced; 0.5 small red onion, cut into 1/4-inch rings; 1 medium red bell pepper, cut into 1-inch strips; 8 ounces halloumi cheese, cut into 6 slices; 8 corn tortillas; 0.5 cup reduced-fat sour cream

Grilled Halloumi & Summer Vegetable Tacos

Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.

Breana Lai Killeen, M.P.H., RD

Published on May 5, 2021

Grilled Halloumi & Summer Vegetable Tacos — Photo: Jason Donnelly

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 lemon
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 tablespoon finely chopped fresh oregano
½ teaspoon ground pepper
⅛ teaspoon salt, divided
1 ear corn, husked
1 medium zucchini, trimmed and thickly sliced
½ small red onion, cut into 1/4-inch rings
1 medium red bell pepper, cut into 1-inch strips
8 ounces halloumi cheese, cut into 6 slices
8 corn tortillas
½ cup reduced-fat sour cream

Directions

Preheat grill to medium-high.
Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt. Add corn, zucchini, onion, bell pepper and halloumi and gently toss to coat. Cut the lemon in half.
Oil the grill rack. Reserving the marinade in the bowl for the sauce, transfer the vegetables and halloumi to the grill. Grill the corn, zucchini and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi. Cut the lemon into wedges. Whisk sour cream and the remaining pinch of salt into the remaining marinade. Serve the vegetables and halloumi in the tortillas with the sauce and lemon wedges

Nutrition Facts (per serving)

458	Calories
28g	Fat
37g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 458
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 18g	36%
Total Fat 28g	36%
Saturated Fat 14g	70%
Cholesterol 55mg	18%
Vitamin A 1240IU	25%
Sodium 734mg	32%
Potassium 480mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.