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(91)
Comments
Read comments

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.

Featured in: 7 Busy Parents Share Their Quickest Go-To Dinners

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
91 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Ben

The green salsa does a lot of the heavy lifting on the flavour. Some carrot or cabbage would add a little crunch. A squeeze of lime probably would go a long way to making this tastier too.

Ben

why add to a sheet pan, drizzle with oil, season with salt then toss to coat? Add the oil and salt to the sweet potatoes in a bowl and then toss to coat. Tossing in a sheet pan is inefficient, especially when there is alrady another ingredient in there.

Rise and Shine

At 5,000 feet elevation, the sweet potatoes took longer than prescribed here (an additional 15 minutes. We put some sliced shallots on the sheet with the sweet potatoes (in a mound at first and then after 10 minutes stirred the shallots into the potatoes and cooked them until done. Had to take the halloumi out a little early so it wouldn’t completely dry out. Also, because of the extra baking time, our tortillas ended up crisping and browning in the foil packet, so next time I’ll put them in for the final 10 minutes of baking.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.