You listen to my friend Paul when he says there’s a recipe you should try. And these Halloumi Tacos are a gem that’s more than a recipe; it’s a recipe in a recipe in a recipe, like a Russian doll. As he said:
Leftover Pea Guacamole is really good on whole wheat toast for breakfast. No kidding. Leftover Honey Roasted Tomatoes are good as a polenta topping, or on pizza, or in an omelet, or in a salad.
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All true. And you may be thinking, “Pea guacamole? I thought you said, fava.” Well, yes I did. We had favas on hand, so I swapped them in for the fresh English peas that Paul’s recipe called for. I think edamame would also work well. My point, use what you have on hand or what looks best at the market.
Other than a wonderful recipe source, Paul is also a talented artist. He painted one of my favorite pieces: Reach. It reminds me of this Robert Browning quote, another favorite:
Ah, but a man’s reach should exceed his grasp, or what’s a heaven for?
And speaking of heavenly things, let’s talk about these tacos.
Imagine guacamole amped up with tender bits of fresh fava beans and a pleasant garlic/jalapeño kick. Top that with a crispy leaf of butter lettuce, honey roasted tomatoes and crispy, panfried halloumi. Then wrap it all up in a warm tortilla. Do I have your interest?
If you haven’t had halloumi cheese before, you need to try it. I like how Paul describes it:
Halloumi is a Greek semi-hard brined sheep & goat cheese, improbably good for frying and grilling. (If you haven’t tried it, you’ve got to try grilled halloumi!)
How to Cook Fava Beans
And if you decide to go with fava beans instead of fresh peas, here is the process for preparing them:
You’ll need two pounds of fava pods to get enough fava beans for this recipe.
Strip the beans from their pods.
Drop the beans into boiling water for one minute, then drain. Now peel off that rubbery case.
Here’s what you’ll end up with (I know!). It’s a lot of work for a small amount of beans but, I promise, it’s worth it.
Don’t let any leftovers go to waste! Beyond Paul’s suggestions, I would add that the fava guacamole is a wonderful dip for chips (obviously) and the leftover tomatoes were wonderful the night after we made these tacos, tossed into hot pasta with fresh basil, a generous douse of olive oil and Parmesan cheese.
If you love tacos as much as we do, don’t miss these Shrimp Tacos, Pork Belly Tacos, Lamb Tacos, and Pork Carnitas Tacos.
Halloumi Tacos with Fava Guacamole & Honey Roasted Tomatoes
Ingredients
Honey Roasted Tomatoes
Fava Guacamole
- 2 jalapeño peppers seeded & de-ribbed
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 medium avocados chunked into 1 inch cubes
- 1 handful mint leaves no stems
- 1 1/2 cups fresh fava beans from 2 pounds of pods, beans stripped from pods, boiled for one minute and then peeled)
Halloumi
- 16 oz Halloumi
- 1 tbs high heat oil peanut or safflower
Tacos
- 4 flour tortillas
Instructions
- To make the honey roasted tomatoes: Preheat oven to 300°F Combine all ingredients in a non-stick oven pan. Toss. Roast for about 1 hour, tossing 2 or 3 times. Tomatoes should be slightly charred & about half-way dried.
- To make fava guacamole: Blend first 4 ingredients in a food processor until jalapeños are in small bits. Add remaining ingredients, including fava beans, to processor and pulse until blended but slightly chunky.
- To prepare halloumi: Cut Halloumi into bite size rectangles, about 1/2 fish-stick size, 1/4 X 1 X 2 inch approx. Coat a non-stick frying pan in the oil. Heat pan, medium high. Add halloumi & fry, turning so each side browns. About 1 or 2 minutes each side. Set aside on a paper towel.
To assemble tacos:
- Heat whole wheat or flour tortillas in a dry frying pan or over an open flame to slightly toast & warm.
- Place a lettuce leaf (any type of non-iceberg lettuce) on a tortilla.
- Put 2 or 3 tbs Pea Guacamole on top, followed by 2 or 3 halloumi slices. Add 4 or 5 roasted tomatoes. Fold over to eat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these beautiful summer flavors!
Thank you, Trish!
Hey, guacamole on toast is one of the best breakfasts ever! 🙂 These little wraps sound so delicious and cool for a hot day. And you have to love the extra punch of protein from the favas.
I completely agree. It’s like butter that you can slather on thicker than you’d ever do with butter. 🙂
I love this recipe, Marissa – just packed with flavour! I’m a big halloumi cheese lover too and my head is swimming lately with recipes to use it. We’re definitely on the same wavelength because I’m making tacos next, lol. These ones are salmon, though.
Sharing your gorgeous pics on social media 🙂
Have a great day!
Oh that sounds so good, Robyn! I’ll definitely be over to check them out…You have a great day too my friend! 🙂
OMG, love everything about these tacos! Great combination of flavors, well done! Need to definitely try them, love halloumi!
Thank you, Mira!
I’ve made pea hummus and halloumi tacos before…but now I think I need to try this fava guac and honey roasted tomatoes!! Sounds super tasty.
So tasty! Thanks, Joanne!
I am loving this fava gauc! I happen to love fava beans – but never ever thought to use them with avocados in a gauc! I haven’t yet tried halloumi cheese – but I am thinking there were no leftovers of those tacos!
Nope. We ate them right up. 🙂 We did have some guac and tomatoes left which were promptly eaten the next day. It’s the first time I’ve made fava guac, but Shashi it’s so good! I hope you try it. xo
Every component of this recipe sounds amazing on its own, so I can only imagine how flavorful it is when it all comes together! What a winning recipe! And I love the use of favas here.
Thanks so much, Faith. Yes! A lot of flavors going on and it’s funny because each ingredient is great on it’s own and then together – even better!
OMGosh Marissa – these are stunning photos! And, I love the fava beans ones – gorgeous. I have never had this cheese before, but I know one thing, after seeing it, I want to sink my teeth into it because these tacos look incredible! Pinned!
Fava beans are really photogenic veggies! All of that shiny green… Thanks so much, Kristi!
I am totally there with any recipe that has halloumi in it. When I first saw it I thought that it didn’t have a flour tortilla and it was just lettuce which also looked great! 😀
Oh yeah, that would definitely work! These honestly would be just as good in lettuce wraps instead of tortillas.
You had me a halloumi! Such a creative dish! I’ve never had fava guac – but it sounds like I’ve been seriously missing out!
Thanks, Kathleen. 🙂 It’s the first time I’ve made it, but I’m a believer!
Fava guac sounds heavenly and I looove the halloumi in these! Pinning 🙂
Thanks so much, Medha!
Your friend Paul has wonderful taste. I love seeing unusual combos that you just KNOW will work. And you know, I think fava is one of the most underrated veggies! WHY don’t we use them more often??? 😉
Me too! There’s just a sense sometimes, isn’t there? – when you think, “It sounds a little strange, but I know I’d love it!” And amen about fava beans. Granted, they take some prep but they are soooo good.
I love how vibrant and market-minded these tacos are. I’ve never heard of halloumi cheese, now I definitely need to try it! Also, great idea to use fava beans…I’ve only ever eaten them boiled and salted, but I love that you made a dip with them. Gorgeous dish, Marissa!
Thanks, Beeta! It’s true that all fava beans really need is a little oil and salt – but they really take guacamole to a new level. Promise me you’ll try Halloumi – it’s absolutely delicious in a little bit of an odd way. Cheese that stays together when you fry it, what’s that about? 🙂 To me it tastes somewhere between feta and mozzarella.
Hi Marissa! These are making me hungry! My husband just planted butter lettuce and our grape tomatoes are just starting to form. Is there any other cheese I could use? My sources here are limited. He dug our first new potatoes and a couple handfuls of peas today, so we’re having potatoes and peas simmered in milk and butter tonight.
Oh that sounds so good, Dorothy! You must have one amazing garden!!
As for a Halloumi substitute, to me it tastes like a mixture of feta and mozzarella. Unfortunately you can’t pan-fry either of those, but I think either, used cold, would be a reasonable substitution. It’s kind of a room-temp taco anyway…
You definitely have my interest! This idea is so unusual but every component sounds beyond fantastic. I love halloumi and the roasted tomatoes and pea guacamole sound like an incredible pairing!
It really is, Allie. Honestly it’s not something I would have come up with on my own. So, yay Paul! 🙂