Home

Some meals go beyond flavor. I made these Smoky Halloumi Tacos as a nod to my Aunt Diane, who I would visit as a kid in Virginia. She always brought her Greek touch to every meal, with fresh herbs, bright flavors, and an easy warmth in the kitchen. It also felt right to fire up my late brother Robert’s Blackstone grill, to give the tacos that signature SoCal sizzle. It was Taco Tuesday, after all, and this felt like the perfect way to bring a bit of both of them into one dish.

A Fusion of Soul and Heat

There is something special about a meal that comes together over a hot griddle. The sound, the scent, the rhythm of it all. These tacos are a blend of Mediterranean flavors and Southern California warmth, made from a few simple ingredients that come alive when cooked with care.

It starts with mini tortillas brushed with olive oil and sprinkled with dried herbs. As they toast, they take on a subtle earthy aroma and just enough crispness around the edges to give each bite a little texture.

Next comes the halloumi. Firm and briny, it sears beautifully on the grill, forming a golden crust while staying tender inside. It is one of those ingredients that makes cooking feel effortless, fast, and full of character.

To balance the richness, Jeney tossed together a fresh cucumber and tomato salsa in a bright dill vinaigrette. The dill adds freshness, the vinaigrette brings tang, and the crisp vegetables cool everything down.

Once assembled, I finish each taco with a light dusting of chipotle powder, just enough to add a smoky warmth that ties it all together.

The Perfect Bite

When everything comes together, from the olive oil tortillas to the golden halloumi and the cool vinaigrette salsa, it creates a balance you can taste in layers. Crispy, tangy, salty, and fresh. Every bite feels like a small intersection of memory and place.

A Simple Kind of Connection

Food has a way of bringing people together. Cooking these tacos reminded me that the best recipes are not about precision or presentation but about the people and moments that shape them. Each time I light the grill or taste a bit of dill in a dish, it feels like a quiet way of keeping those memories close.

Although I am just a regular white dude, I love blending a little Mediterranean soul, a touch of Mexican spice, and serving it with a whole lot of love. 🌶️

Recipe: Smoky Halloumi Tacos with Dill Vinaigrette Salsa

Ingredients

For the tacos

• 6 mini flour or corn tortillas
• 2 tablespoons olive oil
• 1 teaspoon dried herbs (oregano, thyme, or a blend)
• 8 ounces halloumi cheese, sliced into ½-inch pieces
• ½ teaspoon chipotle powder (to finish)

For the dill vinaigrette salsa

• 1 cup cherry tomatoes, diced
• 1 small cucumber, diced
• ¼ small red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard (optional, for body)
• 1 tablespoon chopped fresh dill
• Salt and black pepper to taste

Instructions

Prepare the tortillas
Brush each tortilla lightly with olive oil and sprinkle with dried herbs. Heat a griddle or skillet over medium-high heat and toast the tortillas on each side until lightly crisped and fragrant. Set aside and keep warm.

Make the dill vinaigrette salsa
In a medium bowl, combine the olive oil, vinegar or lemon juice, mustard, and a pinch of salt and pepper. Whisk until smooth. Add the diced tomatoes, cucumber, onion, and dill. Toss gently until everything is coated. Taste and adjust seasoning as needed.

Cook the halloumi
Heat the grill or griddle over medium-high heat. Place the halloumi slices on the hot surface and sear for 2-3 minutes per side, until golden brown and slightly crisp on the edges.

Assemble the tacos
Place a few pieces of grilled halloumi onto each tortilla. Spoon the dill vinaigrette salsa over the top. Finish with a light dusting of chipotle powder for a smoky kick.

Serve and enjoy
Serve immediately while the halloumi is warm and the tortillas are still slightly crisp. These tacos pair perfectly with a squeeze of lime or a chilled drink on the patio.