Packed with sweet peppers, creamy avocado, salty halloumi, spicy chilli and wonderfully crunchy almonds, these punchy tacos are made even more heavenly by homemade almond sauce. Just add extra chilli or harissa if you like things spicy.
For the almond sauce:
- 100g of blanched almonds, soaked for at least 4 hours, (or preferably overnight)
- Zest and juice of 1 lime
- 1 tsp of cumin
- ½ tsp of chilli powder
- 2 garlic cloves
- 1 large chilli, deseeded, plus extra, chopped, to serve
- 200ml of almond milk
- Salt and pepper
For the tacos:
- Almond or rapeseed oil
- 1 red pepper, sliced lengthways
- 225g packet of halloumi, cut into 5mm slices
- 1 large avocado
- 1 red chilli, finely chopped
- Squeeze of lime juice
- 4 mini soft flour tortillas
- Handful of rocket leaves
- Salt and pepper
- 1 tbsp of flaked almonds, toasted, to serve
1. For the almond sauce, drain and rinse the almonds, then blend all the ingredients together until smooth. Season to taste, then set aside until needed. (This will make more than you’ll need, but will keep in the fridge for a week and works with just about anything grilled or savoury.)
2. Heat a little oil in a pan, and briefly fry the pepper until it just begins to soften – it should still have some bite. Remove, then cook the halloumi on both sides until charred, adding more oil to the pan if needed.
3. In a small bowl, mash up the avocado roughly with a fork, then season and mix in the chilli and lime juice and spread over the surface of the tortillas. (Heat these in the microwave for 30 seconds first, if you wish.) Divide the rocket leaves, red pepper strips and halloumi between each one and season with salt and freshly ground black pepper.
4. Serve garnished with the almonds and some more chopped chilli if you wish. Drizzle with the almond sauce and serve with extra lime wedges. Alternatively, you can serve the tortillas with bowls of all the filling ingredients and sauce for everyone to make their own.
Tip: If you don’t have time to soak the almonds, you can use 150g of almond butter instead (reduce the almond milk to 125ml, if using).
Recipe courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)