Ingredients
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- 1 tablespoon olive oil
- 1 green pepper, sliced
- 1 shallot, sliced
- 1/2 cup charred corn
- 4 ounces halloumi cheese, patted dry and sliced crosswise into 1/3-inch-thick pieces
- 4 tortillas, warmed
- 1/4 cup pico de gallo
- 1/8 cup chipotle mayonnaise
Instructions
- Prepare the vegetables: Halve, peel and thinly slice the shallot. Halve the pepper and discard the core and seeds. Slice into thin slices. Defrost your charred corn.
- Sauté the vegetables. In a large frying pan over medium heat, add olive oil. Once the oil is hot, add the pepper and shallots. Season with black pepper, stir fry until the pepper has softened and the shallots are starting to brown/caramelize. Add the charred corn to ‘warm’ up (it’s already cooked, so all it needs to do is warm!) Cook for 5–6 minutes until softened. Remove the vegetables and use this same pan to sauté the halloumi.
- Cook the halloumi. Place the frying pan back on the stove over medium high heat. Add another a drizzle of olive oil to the pan and sauté for about 2–3 minutes per side until golden brown.
- Warm the tortillas. Heat tortillas in a dry skillet or directly over a flame until pliable.
- Assemble the tacos. Spread the chipotle mayonnaise evenly on each tortilla. Layer peppers and shallots on each tortilla, top with seared halloumi, and finish with charred corn, a dollop of pico de gallo, and a squeeze of lime.
Notes
- I used 1 tablespoon of pico de gallo per taco – feel free to use more (as much as your heart desires!)
- I used 1/2 tablespoon of chipotle mayonnaise per tortilla. Once again, use more or less to your liking!
- Prep Time: 5
- Cook Time: 10
- Category: Dinner