Keto Halloumi Tacos

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    25 min

Keto Halloumi Tacos

This Keto halloumi recipe is packed with flavor and offers a great vegetarian alternative to traditional taco fillings. Our low carb recipe is prepared with crisp lettuce leaf cups, pan-fried halloumi slices, a simple salsa of tomato, cucumber, avocado, and scallions, a tahini, lime, and olive oil dressing and topped with sliced jalapeños to serve.

Can I Use an Alternative Cheese?

We have used halloumi for our Keto taco filling. This dense and flavorsome cheese is a great option to provide a satisfying vegetarian filling and is perfect for pan-frying or grilling. If you would like to use an alternative cheese, you can substitute with queso fresco or paneer. These cheeses both have high melt points and can be pan-fried as you would the halloumi. Please be sure to adjust your macros to account for any change made to the original recipe.

Serving Suggestions

We have served our halloumi taco fillings in crisp iceberg lettuce cups. These cups serve as a great low carb holder for our Keto-friendly toppings and can also be used to fold around the fillings if desired to create a wrap. You may also serve in baby gem or romaine lettuce leaves. As an alternative option, the fillings can also be served on a bed of cauliflower rice.

  • Net Carbs

    1.9 g

  • Fiber

    2 g

  • Total Carbs

    4 g

  • Protein

    13.1 g

  • Fats

    22.5 g

271 cals

Keto Halloumi Tacos

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Halloumi Cheese

    Halloumi Cheese

    8 oz

  • Lettuce, iceberg

    Lettuce, iceberg

    4 large leaf

  • Cilantro

    Cilantro

    2 tbsp

  • Scallions

    Scallions

    2 small - 3" long

  • Extra virgin olive oil

    Extra virgin olive oil

    1.5 tbsp

  • Jalapeno peppers, canned, drained

    Jalapeno peppers, canned, drained

    1 tbsp

  • Tomato

    Tomato

    1 small - 2 2/5" diameter

  • Lime juice, fresh

    Lime juice, fresh

    1 tsp

  • Tahini

    Tahini

    1 tsp

  • Cucumber

    Cucumber

    0.5 cup

  • Avocado

    Avocado

    0.5 each

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.13 tsp

Recipe Steps

steps 5

25 min

  • Step 1

    Slice the halloumi lengthwise into 4 even-sized strips. Heat a dry skillet over a medium/high heat. Add the halloumi to the pan and cook until browned on one side - about 2-3 minutes. Turn and cook until browned on the second side. A further 2-3 minutes. The halloumi should be hot through and lightly golden on both sides.
    Step 1
  • Step 2

    While the halloumi is cooking, finely dice the scallions, avocado, tomato, and cucumber. Add to a small bowl. Season with a little salt and pepper and toss to combine.
    Step 2
  • Step 3

    Add the tahini, lime juice, and olive oil to a small bowl. Whisk together until smooth and well combined. Taste and adjust seasonings, tahini, and lime juice as desired.
    Step 3
  • Step 4

    Arrange the four lettuce leaves across a clean work surface. Divide the avocado salsa evenly between the four lettuce leaves. Top each salsa-filled leaf with a slice of the pan-fried halloumi.
    Step 4
  • Step 5

    Drizzle the lime tahini dressing over the halloumi. Divide the jalapeños between the four lettuce cups, adding more or less to personal taste. Serve immediately.
    Step 5

Comments 1

  • MissRAK

    MissRAK 5 months ago

    Nice refreshing salad. Definitely needed jalapeno and tahini or would've been bland.