Name: Sheet Pan Halloumi Tacos Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 large cauliflower (broken down into bite-sized florets); 1 Tablespoon extra virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional!); 12 oz halloumi cheese (diced or sliced); 1 (14oz) can black beans; 2 medium limes (sliced into wedges); 1 bunch cilantro (chopped); 1 large avocado (diced); 8 small flour tortillas

Jump to Recipe

Sheet Pan Halloumi Tacos are the perfect way to bring a burst of color, texture, and bold flavor to your weeknight dinner table — with a minimum of fuss and a maximum of satisfaction. Think crispy-edged cauliflower and golden, squeaky halloumi, all roasted together with smoky spices, then piled into warm tortillas with creamy avocado, zingy lime, and fresh cilantro. These tacos are a party for your taste buds, and you barely have to wash any dishes afterward!

Sheet Pan Halloumi Tacos Recipe - Recipe Image

Ingredients You’ll Need

The brilliant thing about these Sheet Pan Halloumi Tacos is that they rely on a handful of humble, essential ingredients that layer together in a glorious tumble of taste, texture, and color. Each plays a crucial part in the magic, so don’t skip a thing!

Cauliflower: Break it into bite-sized florets for the best crispy edges and tender centers.
Extra virgin olive oil: Helps everything roast to golden deliciousness and brings richness to the veggies.
Smoked paprika: Adds a deep, smoky kick that makes the whole tray sing.
Ground cumin: Delivers warmth and a touch of earthiness that’s essential in a great taco filling.
Chili powder: For that subtle heat and wonderful color — don’t worry, it’s not too fiery!
Cayenne pepper (optional): Want a fiery punch? This little boost makes things exciting.
Halloumi cheese: The superstar! Its salty bite gets crispy outside and creamy inside in the oven. Slice or dice as you like.
Black beans: A can of these makes your tacos hearty and satisfying, not to mention fiber-rich.
Limes: Cut into wedges for a juicy squeeze that brightens every bite.
Cilantro: Chopped fresh cilantro wakes everything up with its herbal sparkle.
Avocado: Diced for creaminess that balances the spice and salt – so dreamy with warm veggies.
Flour tortillas: Go small and soft so you can wrap, fold, and savor every morsel.

How to Make Sheet Pan Halloumi Tacos

Step 1: Preheat Your Oven

First things first: crank your oven up to 200°C / 400°F. A hot oven is the secret to roasting the cauliflower until it’s tender inside and crispy on the edges. While it’s heating up, start prepping your veggies and cheese.

Step 2: Prep the Cauliflower

Toss your cauliflower florets right onto a large, rimmed sheet pan. The bigger the pieces, the more room for those coveted crispy bits. Drizzle over the olive oil, making sure each floret gets a glossy coating. This helps deliver that delicious roastiness.

Step 3: Season Boldly

Sprinkle over the smoked paprika, cumin, chili powder, and, if you’re up for a bit of extra heat, the cayenne. Give everything a good toss with your hands right on the pan—get a little messy! You want the spices to get into all the nooks of the cauliflower.

Step 4: First Roast

Slide the sheet pan into your hot oven and let the cauliflower roast for 15 minutes. Use this time to prep the rest of your toppings, or maybe sneak a quick kitchen dance break.

Step 5: Add the Halloumi

Once the cauliflower has started to color and soften, take the pan out and scatter your diced or sliced halloumi over everything. Toss gently once more to blend, then send the pan back into the oven for another 10 minutes. This is where the magic happens: the halloumi crisps up around the edges and softens inside.

Step 6: Stir in the Black Beans

Pull the sheet pan out again and add the drained black beans. Stir them into the roasted goodness – they’ll warm through just from the heat of the pan and meld with the halloumi and cauliflower.

Step 7: Assemble and Serve

Now comes the fun part: pile the roasty, cheesy filling into warm flour tortillas. Top with diced avocado, plenty of chopped cilantro, and a big squeeze of lime. That’s it – you’ve just made Sheet Pan Halloumi Tacos that rival anything from your favorite taco spot!

How to Serve Sheet Pan Halloumi Tacos

Garnishes

Go wild with garnishes! A generous tumble of chopped cilantro, juicy lime wedges, and creamy avocado can elevate these Sheet Pan Halloumi Tacos from delicious to utterly crave-worthy. If you like a little extra crunch, thinly sliced red onions or a scattering of pickled jalapeños fit right in.

Side Dishes

Although these tacos are pretty close to a meal in themselves, you can round things out with a few simple sides. Think a bright corn salad, some classic tortilla chips and salsa, or a fresh cucumber slaw. If you want to keep things simple, just whip up a quick citrusy slaw and let everyone serve themselves.

Creative Ways to Present

Arrange all the fillings and toppings in bowls and let guests customize their Sheet Pan Halloumi Tacos for a fun, interactive dinner. Or go stylish by stacking tacos upright on a platter, sprinkled with extra herbs for a showstopper presentation. For a party, you could even make “mini” versions with small tortillas as canapés!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), simply scoop the roasted cauliflower, halloumi, and beans into an airtight container. Store in the fridge for up to 3 days; just keep the tortillas and fresh garnishes separate for the best texture.

Freezing

While halloumi holds up well to a lot, freezing is not its strong suit – it can change texture. However, if you want to freeze just the roasted cauliflower and bean mix for later, it works great; add fresh halloumi and toppings when you’re ready to enjoy.

Reheating

To bring back the best texture, spread the filling out on a baking sheet and reheat in a hot oven for 8-10 minutes. This keeps the halloumi crisp on the edges. Microwaving works too, but it can make everything a bit soft. Warm your tortillas separately and assemble fresh.

FAQs

What is halloumi and why is it perfect for Sheet Pan Halloumi Tacos?

Halloumi is a semi-firm cheese from Cyprus that doesn’t melt into a puddle like most cheeses — it holds its shape and gets irresistibly golden when roasted. That texture and salty flavor are just perfect alongside spicy roasted cauliflower in these tacos.

Can I make these tacos vegan?

Absolutely! Just swap out the halloumi for your favorite firm vegan cheese or extra roasted veggies like peppers or sweet potatoes. The rest of the ingredients are naturally vegan.

Can I use corn tortillas instead of flour?

Of course; corn tortillas are fantastic here! Just warm them until soft so they don’t crack, and you’ll have gluten-free Sheet Pan Halloumi Tacos with an extra hit of rustic flavor.

Is this recipe spicy?

The base recipe has a gentle warmth from the chili powder and smoked paprika, but if you opt for the cayenne, expect a touch more heat. Adjust the spices to taste, or skip the cayenne to keep things mild.

What else can I add to my Sheet Pan Halloumi Tacos?

These tacos are super flexible! Try adding roasted peppers, shredded cabbage, or a tangy yogurt or chipotle sauce on top. Make it a true “build-your-own” taco night and let everyone get creative.

Final Thoughts

If you’re craving an easy, veggie-forward meal that’s guaranteed to impress, Sheet Pan Halloumi Tacos deserve a spot on your dinner table. With their dreamy mix of flavors and effortless prep, you’ll want to make these again and again. Gather your favorite people, stack up the toppings, and let taco night begin!

Sheet Pan Halloumi Tacos Recipe

★★★★★

4.9 from 16 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Sheet Pan Halloumi Tacos are a delicious vegetarian twist on traditional tacos. Roasted cauliflower and halloumi cheese combine with black beans and flavorful spices for a satisfying meal that’s easy to make.

Instructions

Preheat Oven: Preheat your oven to 200°C / 400°F.
Cauliflower: Place the cauliflower onto a large rimmed sheet pan, and drizzle with olive oil.
Spices: Add the smoked paprika, cumin, and chili powder (and cayenne if using), and use your hands to toss well.
Roast: Place the sheet pan into the oven and roast for 15 minutes.
Halloumi: Add the cubed halloumi to the pan with the cauliflower, and toss well. Return to the oven for another 10 minutes.
Beans: Remove the pan from the oven and add the black beans. Stir to combine well.
Serve: Serve tacos with warm tortillas and toppings of your choice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican