Grilled cheese is universally loved, especially versions with a swoon-worthy cheese pull. But this summer, you're going to be swooning all over a different sort of grilled cheese: the grilled cheese taco. That's right—taco. Because everything tastes better on a tortilla (plus, this gives you an excuse to put salsa on your grilled cheese, not that you needed one).
It's super simple: grill a firm cheese directly on the grates and then serve in a tortilla. Boom, you've got grilled cheese tacos (and a vegetarian-friendly option at your next barbecue).
Halloumi, a hard Mediterranean cheese made from goat's and sheep's milk, is hardy enough to stand up to high temperatures that would cause most cheeses to liquify—like the heat of a grill grate. (Can't find halloumi? Any cheese labeled "grilling cheese' will work—as will other firm cheeses like paneer.) With its gooey center and caramelized char lines, grilled halloumi is usually featured as a foil for fruit and herbs, like these slices of refreshing watermelon drizzled with basil-mint oil.
But in this case, the firm, tangy cheese is layered on a soft corn tortilla with flame-kissed corn, seared red onions, sliced avocado, and a fresh tomato salsa. Warm, creamy, smoky, spicy: the preparation might not be traditional, but the result is undeniably good.
