Tacos de nopales with grilled halloumi cheese Recipe
In these tacos, springy, salty halloumi cheese meets slightly tangy nopales cactus and a fresh tomato–cucumber salsa. It’s an interesting vegetarian twist inspired by Mexican street food and Mediterranean flavors. The dish is perfect for get-togethers with friends, where everyone can assemble their own tacos at the table.
These tacos bring together two worlds: Mexican street food and the Mediterranean character of halloumi, which turns golden and springy in the pan. The acidity of nopales and lime cuts through the saltiness of the cheese, while the fresh cucumber salsa adds lightness, making every bite crunchy, juicy and distinctly herbaceous from the cilantro.
Chef's tips
Fry halloumi on a well-heated pan and don’t move it for the first minute, otherwise it will tear instead of browning nicely. Drain and dry the nopales thoroughly, because excess moisture will make them stew instead of brown and they’ll turn too soft. Season the salsa at the end – after 10 minutes of “resting”, taste again, because the lime flavor rounds out and sometimes a pinch more salt is enough instead of adding more lime.
How to serve
These tacos are best served family-style, “build it yourself”, during a board-game night or while watching a match – everyone assembles their favorite combinations. A light Mexican-style lager with a wedge of lime or homemade cucumber–lime agua fresca pairs perfectly. For a more filling meal, serve with simple skillet black beans or roasted potatoes with cumin on the side.
Ingredients
- corn tortillas - 8 piece
- halloumi cheese - 250 g
- nopales - 200 g
- tomatoes - 2 piece
- cucumber - 0.5 piece
- red onion - 0.5 piece
- chili pepper - 0.5 piece
- cilantro - 3 tablespoon
- lime - 2 piece
- vegetable oil - 2 tablespoon
- cumin - 0.25 teaspoon
- salt
- black pepper
Preparation
- Cut the halloumi into slices about 1 cm thick. If it’s very salty, you can cover it with cold water for 10 minutes, then pat dry with paper towels.
- Drain the nopales from the brine, rinse under running water and drain well. If the strips are long, cut them into shorter pieces.
- Dice the tomatoes and cucumber finely. Chop the onion very finely. Finely chop the chili pepper, removing the seeds if you want a milder salsa.
- In a bowl, mix the tomatoes, cucumber, onion, chili, juice of 1 lime, cumin, a pinch of salt and pepper, and 2 tablespoons of chopped cilantro. Set aside for 10–15 minutes so the flavors meld.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the nopales and fry for 4–5 minutes, until heated through and lightly browned. Season with a pinch of salt and pepper, then remove from the pan.
- In the same pan, heat the second tablespoon of oil. Add the halloumi slices and fry for 2–3 minutes on each side, until the cheese turns golden brown and slightly crispy on the outside.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable. Keep them covered so they don’t dry out.
- Place a portion of sautéed nopales on each tortilla, then top with 1–2 slices of halloumi. Add a spoonful of the tomato–cucumber salsa.
- Drizzle everything with juice from the second lime and sprinkle with the remaining chopped cilantro. Serve immediately while the cheese is still warm.
Storage
Store leftover nopales, halloumi and salsa separately in airtight containers in the fridge. Reheat the halloumi and nopales briefly in a pan before serving again, and assemble fresh tacos just before eating so the tortillas don’t get soggy.
