Healthy Regional Recipes Healthy Latin American Recipes Healthy Mexican Recipes Healthy Taco Recipes 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. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on May 5, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Active Time: 30 mins Total Time: 30 mins Servings: 4 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 Print Nutrition Facts (per serving) 458 Calories 28g Fat 37g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved