Vegetarian Grilled Halloumi Tacos with Charred Peppers & Onions

Since I was a kid, I have always loved me a good taco night fiesta! I have come along way from the kid version of taco nights however; which more or less involved taco flavoured ground beef, shredded cheddar, crunchy taco shells & a healthy portion of packaged salsa and sour cream! And hey – there is nothing wrong with this kind of taco night either; I can just say my tastes have changed since then – and therefore so has my version of Taco Night!

The inspiration for doing these two types of tacos came from a simple idea or concept if you will; “META” – i.e. “I like things that look like other things”. So that’s why making Vegetarian Grilled Halloumi Tacos that look very similar to Grilled Tilapia Tacos was as much a playful idea as it was a tasty one! For those of you who are unfamiliar with Halloumi, it’s a very unique cheese that originated in Cyprus that is typically made up of sheep and goat’s milk (although not always – some varieties use cow’s milk too). What makes this cheese stand out from other varieties is it’s grilling capability; the cheese doesn’t melt!! When grilled, it turns a light brown colour on the outside and is soft in the middle; similar to a Greek Saganaki cheese however, even Saganaki melts at high temps! Another huge benefit to using halloumi is it does not require any flour to get a nice grilled outside; simply a hot pan and some oil (I like to use a high smoke point oil such as Grapeseed oil) and you have yourself “grilled cheese” in minutes!

Recipe for Vegetarian Grilled Halloumi Tacos with Charred Peppers & Onions:


  • 1 8oz package of Halloumi, drained 
  • 2 peppers, deseeded and sliced *I like to use red & green bell peppers, but it’s your preference
  • 5 jalapeno peppers, deseed and sliced
  • 1 large onion, sliced 
  • 3 tbsp grapeseed oil, divided
  • Salt and pepper to taste
  • 1 package of 12 Grimm’s Corn Tortillas
  • Serve with fresh Guacamole and Salsa
  • *makes 8-10 tacos


  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.

For the peppers and onions: 

  1. Preheat a grill to medium-high heat. 
  2. Toss peppers and onions with 2 tbsp of grapeseed oil and salt and pepper, and place in aluminum pan or foil.
  3. Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.

For the halloumi:

  1. In a non-stick pan, heat 1 tbsp grapeseed oil to medium-high heat.
  2. Slice halloumi into slabs of about 1/4’’ to 1/2’’ thick.
  3. Place slices into the heated pan and grill for about 3 minutes each side, until the outside is browned and inside warm and soft.
  4. Serve hot on top of a warmed tortilla with Fresh Pico de Gallo Salsa & Guacamole!