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Mexican Halloumi Taco Bowls

by Ashleigh Mogford from Cardiff Mum’s Thrifty Feasts

Inspired by Mexican flavours, these budget-friendly taco bowls are a fun family recipe packed with rice, halloumi, chickpeas and tomatoes.

Introduction

I feel like these halloumi taco bowls are my trademark dish. They’re one of the first budget recipes I made that people fell in love with, and they’re still re-created to this day. Super easy to make, but they look impressive and taste delish!

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Ingredients

olive oil
4 large tortilla wraps
2 peppers
1 red onion
½ x 400g tin of chickpeas
1 tbsp smoked paprika
1 tbsp Cajun seasoning
salt and pepper
225g halloumi
1 pack of pre-cooked Mexican rice
100g cherry tomatoes
1 x 150g tub of guacamole or 1 avocado
To serve:
4 tbsp natural yoghurt
1 tsp smoked paprika
1 tsp Cajun seasoning
chopped fresh coriander
hot sauce (optional)

Method

To make the tortilla bowls, rub oil all over the outside of a small round oven-safe bowl. Make sure it’s really oily all over.

Place your bowl upside down, then place a whole flour tortilla wrap over it. Press the tortilla tightly around the shape of the bowl, then wrap the whole thing in foil. Repeat with the rest of the tortillas, then place either in an air fryer on 200°C for 10 minutes, or in a preheated oven at 180°C fan for 10 minutes, or until golden. Remove the foil and bowl and set the tortilla bowls on a rack to cool down.

Meanwhile, slice the peppers and red onion and drain the chickpeas. Put them all on a baking tray. Coat them with half the smoked paprika and Cajun seasoning, season with salt and pepper and drizzle with oil. Bake at 200°C for 20 minutes.

Slice the halloumi and sprinkle the other half of the smoked paprika over the slices, then fry in a pan with a little oil until golden on both sides.

Place the rice, baked vegetables, chickpeas and tomatoes in separate quarters of the tortilla bowls. Add fresh avocado or guacamole and tuck the fried halloumi in the top.

Put the yoghurt into a separate bowl with the smoked paprika and Cajun seasoning and mix together to make a dressing. Drizzle the dressing over the tacos and finish with chopped coriander and some hot sauce if you like it spicy!

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