Mushroom Chorizo And Haloumi Tacos Recipe

I absolutely love this recipe because it’s a perfect fusion of spicy chorizo and comforting haloumi, making for a flavor-packed taco experience that feels both indulgent and satisfying. Plus, the combination of mushrooms and melted cheese adds such a rich and earthy taste, it’s like a little fiesta for my taste buds with every bite!

The combination of flavors in these Mushroom Chorizo and Haloumi Tacos is one I adore. Spicy chorizo, meaty mushrooms, and salty haloumi punctuate this dish in a way that makes me want to stop the world and relish the experience of eating tacos.

The soft corn tortillas in which they are wrapped are as good a vehicle as any for the delicious ingredients they contain. And they contain some seriously delish ingredients.

Ingredients

Chorizo Sausage:
Loaded with protein and a variety of spices, it brings an assertive, umami taste to the bowl.

Mushrooms:
Few foods can compete with the nutritional power of this one.

It’s low in calories, high in antioxidants, and offers a delicious umami taste.

Haloumi Cheese:
Contains a lot of protein and has a unique, salty flavor and a firm texture.

Onion:
Imparts a sugary flavor and myriad nutrients, including fiber and vitamin C.

Garlic:
Boosts immunity and enhances flavor by adding pungency.

Smoked Paprika:
Conveys a flavor that is smoky and sweet while being ample in vitamin A.

Ingredient Quantities

• 8 oz (225g) chorizo sausage, casing removed and crumbled
• 8 oz (225g) mushrooms, sliced
• 7 oz (200g) haloumi cheese, cut into slices
• 8 small corn tortillas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Avocado, sliced (optional topping)
• Pickled jalapeños (optional topping)

Instructions

1. In a large skillet, add 1 tablespoon of olive oil and heat over medium-high heat. When hot, add the chorizo and cook until you see it starting to brown and begin to crumble, about 5-7 minutes. Remove from the skillet and set aside.

2. Add the remaining tablespoon of olive oil to the same skillet. Put the chopped onion in the skillet and cook until soft, about 3 minutes.

3. In a skillet over medium heat, add the olive oil. When it’s hot, add the minced garlic, sliced mushrooms, smoked paprika, and ground cumin. Sauté until the mushrooms are golden brown and tender, which should take about 5-7 minutes.

4. Return the chorizo to the skillet with the mushroom mixture, and stir to combine. Combine ingredients well. Season with salt and pepper. Keep warm in a low oven or on the stovetop.

5. Cook the haloumi slices in a separate non-stick skillet or grill pan over medium heat, getting them good and brown on both sides. You’re going for a nice, toasty color—definitely not any paler than light gold—because this is where most of the flavor is at. It’s also the point right before we start getting into something more like the texture of mozzarella instead of cheddar. Cook about 2-3 minutes per side. Once they’re done, remove the cooked cheese from the heat and set it aside.

6. In a dry skillet, set over medium heat, warm the corn tortillas for about 1 minute on each side, or until pliable and heated through.

7. Assembling the tacos is easy. Warm some tortillas and place a slice of grilled halloumi in each one.

8. Place a generous spoonful of the chorizo and mushroom mixture on top of the haloumi in each taco.

9. Top each taco with fresh cilantro and any fancy frills you might like, such as sliced avocado or pickled jalapeños.

10. Accompany the tacos with lime wedges for squeezing over just before consuming. Enjoy the Mushroom Chorizo and Haloumi Tacos, which are really flavorsome!

Equipment Needed

1. Large skillet
2. Non-stick skillet or grill pan
3. Dry skillet
4. Knife
5. Cutting board
6. Measuring spoons
7. Spoon for stirring and scooping
8. Tongs for handling haloumi
9. Plate or dish for setting aside cooked chorizo and haloumi
10. Oven or stovetop to keep mixture warm

FAQ

• Can I use a different type of sausage instead of chorizo?Certainly. If you would rather use another spicy sausage, that is perfectly acceptable. However, in my opinion, the unique flavor of chorizo makes these tacos taste like no other.
• What type of mushrooms works best in this recipe?Cremini or button mushrooms are excellent selections, but you can also try shiitake or portobello mushrooms for a more profound taste.
• How do I prevent the haloumi from sticking when frying?Make sure your skillet is super hot, and add a drizzle of olive oil. Don’t try to sear all the haloumi at once; work in small batches so you don’t overcrowd the pan.
• Can these tacos be made vegetarian?Absolutely, just leave out the chorizo or substitute it for a plant-based sausage alternative.
• How do I store leftovers?Store the mixture of mushrooms, chorizo, and haloumi in an airtight container in the refrigerator for up to three days. To serve, reheat on the stovetop or in the microwave.
• Are there any recommended additions for extra flavor?Consider incorporating a few bits of crumbled feta cheese or a generous dollop of sour cream if you really want to achieve a creamy consistency with a touch of extra richness.

Substitutions and Variations

For a vegetarian option, you can substitute soy chorizo for chorizo sausage.
Cremini or portobello mushrooms can be used instead of button mushrooms.
Paneer or firm tofu can be used to replace halloumi cheese for a vegetarian or vegan substitute.
If preferred, flour tortillas can replace corn tortillas.
Regular paprika mixed with a pinch of cayenne can substitute for smoked paprika and give a smoky flavor.

Pro Tips

1. Preheat the Skillet Ensure the skillet is fully heated before adding the olive oil and ingredients. This helps achieve a good sear on the chorizo and mushrooms, enhancing their flavors.

2. Maximize Flavor in Haloumi Before cooking, pat the haloumi slices with a paper towel to remove excess moisture. This helps achieve a crispier, golden crust when frying.

3. Layering Spices Consider lightly toasting the smoked paprika and cumin in the skillet just before adding the mushrooms. This can enhance and deepen the flavors of the spices.

4. Tortilla Warmth Wrap the warmed tortillas in a clean kitchen towel to keep them warm and pliable while you prepare the rest of the tacos. This prevents them from becoming dry and brittle.

5. Pickled Jalapeños If using pickled jalapeños, finely chop them and mix a small amount into the chorizo-mushroom mixture for an added tang and spice that complements the overall dish.