Ingredients
The following ingredients have 4 Servings
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh lime zest
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, (minced)
- 1 red onion, (thinly sliced)
- 2 bell peppers, (thinly sliced (any color works))
- 1 tablespoon butter
- 2 8 ounce blocks halloumi cheese
- 12 corn or flour tortillas, (for serving (I like the smaller 4-inch ones))
- fresh cilantro, (for topping)
- avocado, (thinly sliced, for topping)
Instruction
- Note: if desired, you can marinate the peppers 24 hours ahead of time in a bags o baking dish in the fridge.
- In a small bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let sit for at least 30 minutes.
- Slice the halloumi into strips (I like them about ¼ to ½ inch thick) and pat them completely dry with a paper towel. Sprinkle the cheese all over with a pinch of smoked paprika and cumin. I don’t measure this, but just do a few sprinkles on!
- Heat the butter in a large cast iron or non-stick skillet over medium heat. Add the halloumi in a single layer and sear until it’s golden, about 2 to 3 minutes. Then flip and sear the other side. Transfer the halloumi to a plate.
- Add the peppers and onions directly to the same skillet, along with some of the marinade from the bag. Cook, tossing often, until the peppers and onions soften and even begin to char, about 6 to 8 minutes. Turn off the heat and you’re ready to serve!
- To assemble, add a slice or 2 of halloumi cheese on a tortilla and cover with the peppers and onions. Top with cilantro and a slice or 2 of avocado. Eat and enjoy!
