Blackened Halloumi Tacos with Mango Salsa

Easy Veggie Tacos worth Taco-ing about…

I’ve been pining hard for Florida the past couple of weeks. I don’t know whether it was the sudden blast of warm weather, or the whole Lockdown “who the hell knows when you’ll be able to leave your own home let alone the country” situation… but I’ve been aching for warm waves, sunset pizzas on the beach, thunder storms, outlet malls (remember shopping?)… even the mosquitos (I’d happily offer up my legs in an all you can eat offer in exchange for just ONE day in The Keys). But most of all I’ve been pining for the food. When I was out there last August, I ate really well – from fast food to fresh fish (the best in the world – especially down south), as well as some of the best Cali-Mex Fish Tacos I’ve ever tasted – loaded with cheese, aoli, fresh avocado, slaw and fruity salsa. Hot weather, poolside food at its finest – and the Blackened Mahi Mahi Tacos that I chowed down on in the Florida Keys? Oh baby. I dream about them.

If you break those down to their basic ingredients then on the face of it they’re actually not that hard to replicate; tortillas – got ’em, cheese – arguably better here, avocados – always one in my fruit bowl, and salsa – well that’s easy. The trouble is that it’s near impossible to get your hands on Mahi Mahi (the meaty but soft fish otherwise known as Dorado) here in the UK – and even if you did, it’d never be of the “catch of the day” quality you’d get in a tropical climate because it’ll have been frozen in transit (and honestly, fresh cod just does not cut it as a substitute – I’ve tried).

Last week, the Fish Taco cravings got a little bit out of control and I started hunting around for something else to substitute in for the Blackened Mahi Mahi (Blackened is the term for the special blend of spices that season the fish before it’s cooked). I landed on Halloumi (I’ve always got a frozen stash for dinner times when I can’t decide what to cook and end up whipping up a quick Halloumi Hash) – and d’you know what? It wasn’t a bad sub at all – in fact, it was pretty damn good. It was soft and chewy – just like Mahi Mahi – and took on the flavour of the “Blackened” seasoning really well, crisping up around the edges in the pan. Along with a sweet and crunchy Mango and Red Pepper Salsa – as well as all the other added extras you’d expect in fresh Tacos – they were quite possibly the best Veggie Tacos I’ve ever tasted – and definitely the best I’ve ever made. Full of fresh ingredients and pretty easy to make, they’re perfect cold or hot – and are even better with a side of crispy Tequila Fries.

…Now I just need a swimming pool.

Blackened Halloumi Tacos with Mango Salsa

makes 8

Method

1. First, make the marinade by mixing together the smoked paprika, onion granules, garlic powder, chipotle chilli paste, oregano and olive oil in a bowl. While the Halloumi is still in its packet, pop it into a bowl and pour over boiling water from the kettle – allowing it to sit for twenty minutes. This will soften the Halloumi and improve the texture. Once ready, slice the Halloumi lengthways to make long “flakes” (like fish), then stir them into the marinade. Leave to rest for ten minutes.
2. Next, prepare the Mango Salsa. Dice the red pepper and the mango into small chunks, and then combine in a bowl with some fresh coriander and the juice of half a lime.
3. Prep your Taco Filling Station: warm your Tortilla Wraps, grate your cheddar, chop your avocado, and have your mango salsa, sour cream and pickled red cabbage close to hand.
4. Pour the marinaded Halloumi into a shallow frying pan (along with any dregs), then fry on a medium heat for around 10 minutes. The Halloumi should go a little crispy around the edges, but maintain its soft and chewy texture.
5. Next, assemble your Tacos! Generously fill each one with slices of Blackened Halloumi, mango salsa, avocado, sour cream, cheese and pickled cabbage.
6. Serve with fries and plenty of hot sauce. 🙂

Have a great week! 🌮🌮🌮