Dinner: Grilled Cheese Tacos

Recipe by Rhoda Boone Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

Ingredients

Olive oil
2 ears of corn, husked
Kosher salt, freshly ground pepper
1 small red onion, cut into 1/4"-thick rings
1 pound halloumi or other grilling cheese, sliced into 16 planks (about 1/2"-thick)
8 small corn tortillas
Sliced avocado, fresh tomato salsa, cilantro, and lime wedges (for serving)

Instructions

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.

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