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(431)
Comments
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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.

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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
Nutritional analysis per serving (4 servings)

67 grams carbs; 88 milligrams cholesterol; 708 calories; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 39 grams fat; 5 grams fiber; 1964 milligrams sodium; 23 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
431 user ratings
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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.

Bill Brasky

Easy and delicious! The sweetness of the potato with the saltiness of the halloumi was yummy. Did it as a build your own, so 10 seconds per tortilla in the microwave.

Tara

I made this with queso de freir (I love halloumi but my stars, the price!) and it worked perfectly. I added some quick pickled onions and a little bit of sour cream ti the taco and proceeded to embarrass myself by making some very happy sounds when I ate it. SO GOOD!

Lib I

This was surprisingly good. I added Spanish pimenton and cumin to the sweet potatoes before roasting. Next time I will spread those out a little more so we get some crisp edges. I always crisp up my halloumi in a non-stick pan—it’s fast and easier to watch the progress in my opinion. I added pickled onion and avocado to the tacos. We didn’t need the verde sauce and also omitted the tomatoes. Served w/ Mexican-ish coleslaw (lime juice, cilantro, evoo, cumin, s&p)

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