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Smashed avocado and halloumi breakfast tacos recipe

30 ratings

These tasty breakfast tacos with grilled halloumi are a great way to kickstart your morning. Loaded with zesty smashed avocado, charred sweetcorn and golden halloumi, this brunch recipe guarantees there'll be empty plates all round. Serve with spicy sriracha yogurt and zingy lime for an extra special vegetarian taco recipe that tastes as good as it looks. See method

Serves 4
15 mins to prepare and 10 mins to cook
562 calories / serving
Vegetarian

Ingredients

2 large avocados, halved and stoned
2 limes, ½ juiced, the rest cut into wedges
8 mini tortilla wraps
60g 0% fat Greek-style yogurt
30g sriracha chilli sauce
2 corn on the cobs
225g pack 30% less fat halloumi, cut into thin slices
10g fresh coriander, whole or chopped, to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2350kj
562kcal 28%
Fat
32g 46%
Saturates
13g 63%
Sugars
5g 6%
Salt
3g 51%

of the reference intake
Carbohydrate 43.8g Protein 23g Fibre 4.9g

Method

Preheat the oven to gas 3, 170°C, fan 150°C.
In a bowl, roughly mash the avocado with a fork. Stir through most of the lime juice and season with salt. Cover the surface of the avocado with clingfilm (to stop it browning) and chill until ready to serve.
Wrap the tortillas in foil and put them in the oven to warm through (or griddle them quickly just before serving). Put the yogurt in a small serving bowl and stir through the sriracha.
Place a corn on the cob on its end on a chopping board and slice downwards to remove the kernels. Repeat with the other cob. Heat a large, heavy frying pan over a medium heat until very hot, then add the sweetcorn in an even layer. Cook, without stirring, for 1-2 mins until charred on one side. Stir and char again for 1-2 mins. Scrape into a heatproof serving bowl, add the remaining lime juice, then transfer to the oven to keep warm.
Wipe out the pan and add the halloumi slices in one layer. Cook for 1 min or until browned on one side, then turn over and cook the other side for about 30 secs until browned.
Serve the warm tortillas with the avocado, sweetcorn, halloumi, sriracha yogurt, coriander and lime wedges, if using.

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