Halloumi and Sweet Potato Tacos

By Brett Anderson

Updated May 8, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Ready In
20 min
Rating
5(483)
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I came up with this idiosyncratic recipe during the years that Oscar, our oldest son, was a pescatarian. It’s so good that it remains a weeknight staple, even though Oscar eats meat again. Most of the prep can be completed while the oven is heating. I like to serve it with a simple coleslaw, which I often have premade in the fridge, and store-bought Mexican salsa verde.

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Ingredients

Yield:4 servings

  • 8 flour tortillas (6-inch)

  • 2 medium sweet potatoes (about 1½ pounds total), scrubbed and cut into ½-inch cubes

  • ¾ to 1 pound halloumi, patted dry and sliced roughly the size and thickness of dominoes  

  • 3 tablespoons olive oil

  • Kosher salt (such as Diamond Crystal)

  • 1 medium tomato, chopped 

  • Mexican salsa verde, for serving

  • Chopped cilantro, for serving (optional) 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

67 grams carbs; 88 milligrams cholesterol; 708 calories; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 39 grams fat; 5 grams fiber; 1964 milligrams sodium; 23 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Wrap tortillas in foil.

    1. Step 2

      Arrange sweet potatoes and halloumi in separate sections on a large sheet pan. Drizzle everything with oil, season the sweet potatoes with salt, and toss to coat. 

    1. Step 3

      Roast for 15 to 20 minutes, stirring the sweet potatoes and flipping the halloumi halfway through roasting, until sweet potatoes are tender and halloumi is golden. In the last 10 minutes of roasting, place the foil-wrapped tortillas in the oven alongside the sheet pan to warm through. Meanwhile, chop the tomato.

    1. Step 4

      Serve sweet potatoes and halloumi on a platter, with tongs, alongside the tortillas, tomatoes, salsa and cilantro, for everyone to make their own tacos.

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Ratings

5 out of 5
483 user ratings
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Comments

Liz

Pro tip: if you have an Aldi nearby, the "cheese fries" that they sell are just strips of halloumi. They're usually about 1/3 the cost of an equivalently sized block at the grocery store!

NDG traveller

Wrapping tortillas in foil? Why are we so determined to continue single-use practises like this? It’s so unnecessary. There are 1 million and one ways to warm tortillas without making more waste.

Julie

@IndieWm I wrap them in a damp tea towel and microwave for 30 seconds.

Karla

You can buy cloth tortilla warmers, at Mexican shops or on line. It takes 30 seconds to warm them and then never come out like leather. I have used mine for years, and they are washable.

Jukisoo

Made the mango slaw recipe found on this site and included it in the taco ingredients. Yum!

Burnt Halloumi

I cooked this exactly as instructed and the halloumi completely burnt in the oven. Feels like this would be better cooked on the stovetop.

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