Halloumi and Caramelized Mushroom Tacos
Not all taco fillings need to be slow-cooked for hours or prepped in advance. Don’t believe us? Try these halloumi and caramelized mushroom tacos, which call for six ingredients and take 20 minutes to make. They’re also vegetarian, gluten free and easy to double for a larger crowd—not to mention, they’re cheesy and delicious.
Extra-virgin olive oil
1 pint baby portobello mushrooms, cleaned and thickly sliced
One 8-ounce package halloumi cheese, sliced ¼-inch thick
4 corn tortillas, warmed
Cilantro and guacamole, to serve
1. In a large skillet, heat a few tablespoons of olive oil over medium heat. When the oil is shimmering, add the mushroom slices and cook undisturbed, until golden brown, about 5 minutes. Flip and cook until golden brown and tender, about 3 minutes more. Season lightly with salt (remember, the cheese will be salty). Transfer to a plate.
2. In the same skillet, add the halloumi slices. Cook until golden brown on one side, about 3 minutes. Flip and cook until melty and golden brown on the other side, about 3 minutes more.
3. To assemble the tacos, add a few slices of halloumi and a handful of mushrooms to a tortilla. Garnish with cilantro and guacamole.