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Haloumi Tacos with Kimchi

As the weather warms up, this Mexican classic by Holly @thehealthyhunter is a quick way to get a whole lot of fresh flavours with a gut loving twist.

Be sure to start out with great tortillas, you really can’t go past La Tortilleria because they’re made the traditional way in Melbourne with just non-GMO corn and salt.

Make sure to use the freshest ingredients possible (tomatoes are coming into season) to get the most nutrients out of your meal. By adding a serve of kimchi to these tacos you can skip the jalapenos, unless you’re a real spice fanatic, in which case double up!


8 x tortillas

2 x avocados, skin and pip removed then finely sliced

1 tsp extra virgin olive oil

200g haloumi, sliced into 5mm thick slices

1/3 cup finely sliced spring onion (or red onion)

Juice and zest of 1 lime

2 tomatoes, diced

1/3 cup coriander leaves, roughly chopped

1 red chilli, finely diced

6 Tbs plain yoghurt


Mixed lettuce to serve, if you want more greenery

lime wedges, to serve


Place a non stick pan on medium high heat. Add the tortillas 2 at a time, flipping after 1 minute just to soften up and heat through. Place on serving plates.

Add oil to the pan (optional, makes it more golden yes please) and add the haloumi. Fry for a couple of minutes either side until golden.

Place some sliced avocado on each tortilla, top with a Tablespoon of salsa. Follow with some haloumi slices and then a little more salsa and a tsp of yoghurt drizzled or dotted over.

Add the kimchi and lettuce to the taco.

Season with black pepper and serve with a wedge of lime to squeeze over before eating.