You will love these Hot Honey Halloumi Tacos! Crispy, salty halloumi coated in a sticky hot honey glaze, piled up in warm tortillas with a crunchy lime slaw and a dollop of Greek yoghurt. Quick, easy and absolutely delicious!
These hot honey halloumi tacos are one of those recipes that tick all the boxes - simple to make, a bit of a treat, and ready in around 25 minutes.
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The salty halloumi with the spicy-sweet glaze is honestly unreal (I could eat the lot straight from the pan). The slaw adds a bit of crunch and freshness, and the yoghurt and lime help balance out the heat perfectly.
If you love hot honey, try these hot honey Brussels sprouts with feta this Christmas & if you love a tortilla wrap as much as we do, check out these 7 ideas for chicken wraps.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these halloumi tacos. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Mini tortillas - I used 4 small ones, but you can use larger wraps and cut them in half if that's what you've got.
- Halloumi - One pack, sliced into 8 strips.
- Honey - For that sticky sweetness.
- Hot sauce - This is combined with the honey to make the hot honey. I like Frank's, but any brand will work.
- Lime juice - Brings tang to both the glaze and the slaw.
- Slaw - I have used a mixture of red cabbage, carrot & red onion, all finely shredded.
To Serve
- Greek yoghurt
- Fresh coriander
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Make It Gluten-Free: Use gluten-free tortillas.
✔️ Make It Dairy-Free: Swap the halloumi for a dairy-free alternative and use a dairy-free neutral-tasting yoghurt.
✏️ How to Make Hot Honey Halloumi Tacos
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by making the slaw. In a large bowl, combine the shredded red cabbage, grated carrot and finely sliced red onion.
Add a good squeeze of lime juice and a pinch of salt, then give everything a toss with your hands or tongs until it's well coated.
Set it aside while you get on with the halloumi.
Step 2: Heat a drizzle of olive oil in a large frying pan over a medium heat.
Once the oil is hot, lay in the halloumi strips (you might need to do this in two batches depending on your pan size).
Cook for around 2-3 minutes on each side until golden and crisp - don't move them too much while they're cooking or they can stick.
Step 3: While the halloumi is frying, whisk together the honey, hot sauce and lime juice in a small bowl.
Adjust the amount of hot sauce depending on how spicy you like things - I tend to go for a medium heat so everyone can enjoy it.
Step 4: Once the halloumi is golden, turn the heat off and pour the glaze straight into the pan.
It should sizzle a little, just give everything a gentle toss so the cheese gets evenly coated in that sticky, spicy glaze.
Step 5:
Warm the tortillas next, either in a dry frying pan for about 30 seconds on each side or in the microwave for 10-15 seconds.
You want them soft and pliable so they're easy to fold without tearing.
Step 6: For the yoghurt, mix a few spoonfuls of Greek yoghurt with a squeeze of lime juice and a tiny pinch of salt.
It's lovely and cooling against the heat of the honey glaze.
Step 7: Next, build your tacos! Add a spoonful of slaw to each tortilla, top with a couple of slices of glazed halloumi, and finish with a dollop of the lime yoghurt.
Sprinkle over some fresh coriander and, if you like things spicy, an extra drizzle of hot honey to finish.
Eat straight away while everything's warm and the halloumi is still squeaky!
💡 Lauren's Top Tips
- 🌟 Pat The Halloumi Dry: This helps it crisp up nicely in the pan.
- 🌟 Taste Your Hot Sauce: Some are spicier than others, so adjust to your liking.
- 🌟 Make It Your Own: Add avocado or a bit of pickled red onion if you want extra toppings.
- 🌟 Use Up Any Leftover Slaw: It's lovely in wraps or with grilled chicken the next day.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can prep the slaw earlier in the day and keep it in the fridge until needed.
🗒️ Batch Cooking
Double the recipe and enjoy the leftover halloumi in wraps or salads for lunch the next day.
🗒️ Leftovers & Storage
Keep leftover halloumi and slaw in separate airtight containers in the fridge for up to 3 days.
🗒️ Reheating
Reheat the halloumi in a frying pan or air fryer for a few minutes until warm and crispy again.
🗒️Freezing
This dish is not suitable for freezing & is best eaten fresh.
💬 Recipe FAQs
Yes! Cook the halloumi strips at 200°C for around 6-8 minutes, turning halfway through, then pour the glaze over while still hot.
What can I serve with these tacos?
They're perfect on their own, but if you want something extra, try sweet potato wedges, corn on the cob or a simple salad.
⚡ More Recipes Using Wraps
Looking for other recipes like this? Try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Hot Honey Halloumi Tacos
Equipment
- Frying Pan
Ingredients
Tacos
- 4 mini tortilla wraps
- 225 g (8 oz) Halloumi sliced into 8 strips
- 2 tablespoon honey
- 1 tablespoon hot sauce
- ½ teaspoon lime juice
Slaw
- ¼ small red cabbage finely sliced
- ½ small carrot grated
- ½ medium red onion finely sliced
- 2 tablespoon lime juice
- 1 teaspoon olive oil
- salt & pepper to season
To Serve
- 4 tablespoon Greek yoghurt
- squeeze lime juice
- fresh coriander
- extra hot honey drizzle
Instructions
- Make the slaw - in a bowl, mix together the shredded red cabbage, grated carrot, and sliced red onion. Add a squeeze of lime juice and a pinch of salt. Toss everything together and set aside.
- Heat a frying pan over medium heat with a drizzle of olive oil. Fry the halloumi strips for 2-3 minutes on each side until golden.
- In a small bowl, mix the honey, hot sauce and lime juice together to make the glaze.
- Turn the heat off under the pan and pour the glaze over the halloumi. Let it bubble slightly in the residual heat so it coats the cheese nicely.
- Warm the tortillas in a dry frying pan for 30 seconds each side or pop them in the microwave for a few seconds.
- Mix a little Greek yoghurt with a squeeze of lime juice to serve.
- Time to build your tacos - add a spoonful of slaw, a couple of strips of glazed halloumi, a dollop of yoghurt, and a sprinkle of fresh coriander. Finish with an extra drizzle of hot honey if you fancy a bit more spice.
Notes
- Pat the halloumi dry before frying - it helps it go nice and crispy.
- Adjust the spice level to suit your taste - start with a little hot sauce and add more if you like extra heat.
- The slaw can be made ahead and kept in the fridge for up to a day; it actually tastes better once it's had time to soften slightly.
- Warm your tortillas before filling so they don't crack when folding.
- If you've got leftovers, store the halloumi and slaw separately in the fridge and reheat the halloumi in a frying pan or air fryer until hot and crisp again.
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