Quick Recipes for Busy Parents: Harissa Halloumi Tacos

Harissa Halloumi Tacos

with a pickled cabbage slaw

Looking for a quick, flavourful meal that doesn’t require hours in the kitchen? These Harissa Halloumi Tacos with Pickled Cabbage Slaw are perfect for busy parents, especially in the whirlwind of the newborn days. Whether you're in the thick of the fourth trimester, juggling breastfeeding, formula feeds, or just trying to get through another chaotic mealtime - this easy, no-fuss recipe has your back.

Packed with protein, bold flavour, and minimal prep time, this vegetarian taco recipe is ideal when you're short on energy but still want something satisfying and wholesome. You can also swap the halloumi for crispy tofu to make it fully plant-based without losing that satisfying texture and flavour. With ingredients you can prep ahead and leftovers you’ll actually want to eat, it's designed for tired parents who need real food - fast. Because whether you’re rocking a baby in one arm or finally putting them down for a nap, dinner shouldn’t be another source of stress.

A vibrant, spicy, and tangy vegetarian taco that’s bursting with flavour and texture. These are quick to whip up, satisfying to eat, and perfect for lunch or dinner.

Ingredients

For the Tacos:

• Halloumi block (around 2 slices per tortilla—cut as thick as you like)

• 3 tsp harissa paste (Rose harissa has a floral taste—opt for classic if preferred)

• Mini flour or corn tortillas

• Hummus

• Fresh coriander, chopped

• Oil for frying

• Salt

• ½ tsp extra harissa per taco (for the hummus spread)

• Lemon wedges, to serve

For the Pickled Cabbage Slaw:

• Red cabbage (a small chunk, finely sliced)

• ½ red onion (or 1 small one), finely sliced

• Juice of 1 lemon

• A small squeeze of honey (or syrup of choice)

• Generous pinch of salt

Method

1. Make the Quick Pickled Slaw

Start here so the slaw has time to marinate.
Use a mandoline or sharp knife to slice a chunk of red cabbage into very thin strips. The amount doesn’t need to be exact—make as much or as little as you like. It keeps well for a few days in the fridge, and is delicious in wraps, bowls, or sandwiches.

Add the sliced cabbage and red onion to a bowl with:

• Juice of half a lemon

• A small squeeze of honey

• A generous pinch of salt

Mix well until everything is coated and set aside.

2. Prep the Halloumi

Slice your halloumi and place in a bowl. Add 2 tsp of harissa paste and gently toss to coat. Be careful not to break the slices.

3. Fry the Halloumi

Heat a drizzle of oil in a non-stick pan over medium heat. Fry the halloumi until golden on both sides—roughly 2–3 minutes per side.

4. Assemble the Tacos

While the halloumi is cooking, prep your tortillas:

1. Add a generous dollop of hummus to each tortilla.

2. Top with ½ tsp harissa paste and swirl it into the hummus using the back of a spoon.

3. Add a small forkful of the pickled cabbage slaw.

4. Place the freshly fried halloumi on top.

5. Finish & Serve

Garnish with chopped fresh coriander and a squeeze of lemon. Serve immediately while warm and crisp.

Tips & Extras

• Leftover slaw? It’s amazing in sandwiches, grain bowls, or even with eggs.

• Want more heat? Add fresh chili or a dash of hot sauce.

• Vegan version? Swap halloumi for pan-fried tofu.

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