Grilled Cheese Tacos

grill grill/barbecue cheese taco mexican mediterranean corn avocado tortillas dinner vegetarian labor day

Rhoda Boone

Serves 4

Source

Ingredients

Olive oil

2 ears of corn, husked

Kosher salt, freshly ground pepper

1 small red onion, cut into ¼"-thick rings

1 pound halloumi or other grilling cheese, sliced into 16 planks (about ½"-thick)

8 small corn tortillas

Sliced avocado, fresh tomato salsa, cilantro, and lime wedges (for serving)

Method

Prepare a grill or grill pan for medium-high heat; generously oil grates.

Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10–15 minutes for corn and 4–5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.

Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.