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Greek Grilled Cheese Tacos
Greek Grilled Cheese Tacos
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Prep Time:
30 minutes
Total Time:
30 minutes
"Transform the classic grilled cheese sandwich with this exciting twist - Grilled Greek halloumi cheese, vibrant veggies, and herbs packed into a portable, flavorful taco."
Ingredients:
  • 1 small zucchini
  • 1 cup shredded romaine lettuce
  • 1/2 cup thinly sliced English (seedless) cucumber
  • 1/2 cup cherry or grape tomatoes, cut into quarters
  • 1/2 cup thinly sliced red or yellow bell pepper strips
  • 1/3 cup pitted kalamata olives, cut in half
  • 4 fresh basil leaves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Dash coarse (kosher or sea) salt
  • Dash freshly ground black pepper
  • 8 oz halloumi cheese (not sliced)
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Instructions:
  • Prepare zucchini ribbons by using a vegetable peeler. Combine zucchini ribbons, lettuce, cucumber, tomatoes, bell pepper, olives, and basil in a large bowl for the veggie filling. In a small bowl, whisk together oil, lemon juice, salt, and black pepper to make the dressing. Pour the dressing over the vegetables and toss to coat.
  • Preheat gas or charcoal grill. Cut the block of cheese in half horizontally to make 2 blocks. Grill both cheese blocks over high heat until browned, about 4 to 6 minutes, turning once. Remove from grill and cut each block into 12 cubes to yield 24 cubes.
  • Grill tortillas for about 30 seconds until warm, flipping once. Fill tortillas with veggie filling and finish with grilled cheese on top.

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