Skip to main content
Epicurious

Grilled Cheese Tacos

By Rhoda Boone

4.1

(7)

Image may contain Taco Food and Bread
Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Serves 4

Ingredients

Olive oil
2 ears of corn, husked
Kosher salt, freshly ground pepper
1 small red onion, cut into ¼"-thick rings
1 pound halloumi or other grilling cheese, sliced into 16 planks (about ½"-thick)
8 small corn tortillas
Sliced avocado, fresh tomato salsa, cilantro, and lime wedges (for serving)

Preparation

  1. Step 1

    Prepare a grill or grill pan for medium-high heat; generously oil grates.

    Step 2

    Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10–15 minutes for corn and 4–5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.

    Step 3

    Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.

    Step 4

    Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.

TagsTacoCornVegetableHalloumiCheeseDairyMainDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessWeeknight MealsGrillingSummerEpicurious

See Related Recipes and Cooking Tips

Read More
Big Bean Ceviche
This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
Giant Cheesesteak Focaccia
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
Grilled Summer Salad With Creamy Miso Dressing
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
Grilled Potatoes in Foil
Flavored with smoky paprika and steam-charred in foil packets, these spuds taste like summer.