summer halloumi tacos with sesame zucchini slaw and basil tahini sauce_______________________________Salty fried halloumi set over plenty of healthy greens and drizzled with a dreamy herbed tahini sauce.
Ingredients
- 1 block halloumi, sliced
- 4 cups fresh zucchini spirals
- 1/4 cup cilantro, finely chopped
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- 3 tbsp soy sauce
- 2 tsp honey
- 1-2 tsp Sriracha, or to taste
- pinch red pepper flakes
- 8 corn or wheat tortillas
- arugula and sliced mango, to serve
basil tahini sauce
- 1/4 cup tahini
- 1/4 cup fresh cilantro
- 1/2 cup fresh basil
- 2 tbsp olive oil
- 2 cloves garlic
- 2 tbsp lemon juice
- 2-4 tbsp water, to thin
Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat. Drain halloumi and pat dry. Fry the halloumi 1-2 minutes per side until lightly crisp and golden. Remove to a paper towel-lined plate.
- Whisk together sesame oil, cider vinegar, soy sauce, honey, sriracha, and red pepper flakes. Dump zucchini noodles into a large serving bowl. Toss with cilantro and dressing until thoroughly coated.
- In the bowl of a food processor, combine tahini, cilantro, basil, olive oil, garlic, lemon juice, and 2 tablespoons of the water. Blitz until smooth. Add 1-2 tablespoons of additional water if you'd like the sauce thinner. Taste for salt and pepper. Pour into a small bowl.
- Warm tortillas in the microwave for 15 seconds under a layer of damp paper towels. To assemble the tacos, add a tuft of arugula to the bottom of a tortilla and top with a big scoop or zucchini slaw. Arrange a piece of halloumi, drizzle with sauce, and sprinkle with fresh mango.