Charred Corn & Halloumi Tacos
Charred Corn & Halloumi Tacos
Calories
2340.69kcal (4 serving)
Total Fat
93.03g (4 serving)
Saturated Fat
37.51g (4 serving)
Trans Fat
0.37g (4 serving)
Cholesterol
57.83mg (4 serving)
Sodium
5706.13mg (4 serving)
Total Carbs
302.07g (4 serving)
Dietary Fiber
24.64g (4 serving)
Sugars
34.15g (4 serving)
Protein
72.33g (4 serving)
- 3 ear sweet corn , shucked
- Nonstick cooking spray
- 1/3 cup minced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons minced jalapeño
- 1/4 cup fresh lime juice, divided
- 1/4 teaspoon salt
- Black pepper
- 1/4 cup Sir Kensington's® Avocado Oil Mayonnaise
- 1 tablespoon honey
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon ground cumin
- 4 cups shredded green cabbage
- 1/4 cup thinly sliced scallions
- 8 ounce halloumi, halved widthwise into 2 1/2-inch-thick slices
- 8 corn tortillas (6 - inch)
- 1 avocado, cubed
- Lime wedges, to serve
Directions
Print1. Preheat grill or grill pan to medium-high. Brush grill grate with oil.
2. Coat corn with nonstick spray and grill, covered, until charred, 8–10 minutes, rotating to char all sides.
3. Transfer corn to a cutting board, let cool slightly, then cut kernels from cobs and transfer to a bowl. Stir in red onion, cilantro, jalapeño, 2 tablespoons lime juice, and ¼ teaspoon salt; season with black pepper and additional salt to taste.
4. In a large bowl, whisk together avocado oil vegan mayo, remaining 2 tablespoons lime juice, honey, garlic, cumin, and ½ teaspoon salt. Add cabbage and scallions and toss to coat; season with pepper to taste.
5. Coat both sides of halloumi slices with nonstick spray and grill, covered, until heated through and charred, about 2 minutes per side; transfer to a cutting board and cut into ¼-inch thick strips.
6. Divide slaw, halloumi slices (2 slices per taco), and corn salsa between tortillas. Top with avocado and serve with lime wedges.