Skip to main content
Epicurious

Grilled Cheese Tacos

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
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Loaded Scalloped Potatoes
Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.
Corn Furikake Fried Rice
The first thing you should make with sweet summer corn.