• 8servings
  • 30minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small zucchini

  2. 1 cup shredded romaine lettuce

  3. 1/2 cup thinly sliced English (seedless) cucumber

  4. 1/2 cup cherry or grape tomatoes, cut into quarters

  5. 1/2 cup thinly sliced red or yellow bell pepper strips

  6. 1/3 cup pitted kalamata olives, cut in half

  7. 4 fresh basil leaves, thinly sliced

  8. 2 tablespoons extra-virgin olive oil

  9. 1 tablespoon fresh lemon juice

  10. Dash coarse (kosher or sea) salt

  11. Dash freshly ground black pepper

  12. 8 oz halloumi cheese (not sliced)

  13. 8 Old El Paso® flour tortillas for soft tacos

Instructions Jump to Ingredients ↑

  1. Trim ends from zucchini. Use a vegetable peeler to make long, thin ribbons of zucchini. For veggie filling, place zucchini ribbons, lettuce, cucumber, tomatoes, bell pepper, olives and basil in large bowl. For dressing, in small bowl, beat oil, lemon juice, salt and black pepper with whisk; pour over vegetable mixture, and toss to coat.

  2. Heat gas or charcoal grill. Cut block of cheese in half horizontally to form 2 blocks. Place both blocks of cheese directly on grill over high heat. Cook uncovered 4 to 6 minutes, turning once, until browned. Remove from grill. Cut each grilled cheese block into 12 cubes to make 24 cubes.

  3. Heat tortillas on grill about 30 seconds or until warm, turning once. Fill tortillas with veggie filling, and top with grilled cheese.


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