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Grilled Scallion Avocado Halloumi Tacos

This recipe is in partnership with Nugget Markets. See below for more details.

It's hard to play favorites among recipes because there are so many wonderful combinations to explore. However, given the option between halloumi tacos and anything else, there's a 99% chance I'd choose the halloumi tacos. Grilled halloumi is pretty much perfect in my book: salty, crispy, cheesy. Pair with anything avocado and I'm sold. These halloumi tacos are the perfect spring/summer grilling recipe.

Of course, there's a lot more you can do with cheese and heat. A couple weeks ago I was able to pop into Nugget Markets, one of my favorite local grocery stores, to chat with Jeremy, who is their Director of Specialty Cheese (also, how do I get this title?!?)

In preparation for our chat, he grilled and broiled a bunch of cheeses so that he could give me a few ideas and recommendations. You can stick feta under the broiler for a nice charred crust, stick brie on the grill to warm (amazing), and pan-fry provolone or manchego which creates a beautiful cheese skirt in which Jeremy mention makes a wonderful taco shell. I've also heard of people cold-smoking cheese to make a smoked provolone or mozzarella (a smoker is on my wishlist!) It is hard to go wrong with applying a bit of heat to cheeses- these tacos are the perfect example! You can find all of the ingredients for this recipem and all of the cheeses  I've mentioned, at Nugget Markets.



Grilled Scallion Avocado Halloumi Tacos

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 to 3 servings 1x


  • Halloumi

  • 4 ounces halloumi, rinsed and patted dry
  • 1 teaspoon olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Avocado Topping

  • 4 whole scallions
  • 1 teaspoon olive oil
  • 1 avocado
  • 2 teaspoons lemon juice
  • ¼ teaspoon sea salt
  • 4 to 6 tortillas, warmed/charred
  • Minced cilantro or cilantro microgreens
  • Hot sauce, for serving


Heat a grill pan or grill. Slice the halloumi into ¼" thick slices and toss with the olive oil, cumin, and coriander. Rinse the scallions and toss with the olive oil. Grill the halloumi and scallions until charred, 2 to 3 minutes per side (depending on the heat strength.)

Remove the halloumi and scallions from the grill and let cool slightly. Chop the halloumi into smaller strips and mince the scallions. Dice the avocado into small cubes and place in a bowl along with the chopped scallions, lemon juice, and salt. Toss to combine.

Assemble the tacos with roughly ¼ of the cheese, ¼ of the avocado mixture, cilantro (or micro greens), and a splash of hot sauce as desired.


Tips + Tricks: This would also make an amazing salad or grain bowl!

Use leftover ingredients: halloumi, scallions, avocado

Halloumi Taco


Shallots: Swap out the scallions for shallots. Grilled shallots are delicious too!

Salsa: If you're late enough into summer where you have fresh tomatoes, this roasted tomato salsa is amazing with this recipe.

Grain Bowls: Ditch the tortilla and whip up a grain bowl. This combination is great with quinoa or something a bit heartier, like farro.

Disclosure: This recipe was created in partnership with Nugget Markets. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week.