Smashed avocado and halloumi breakfast tacos recipe

avacado Jan 2, 2022

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 562 calories / serving


  • 2 large avocados, halved and stoned
  • 2 limes, ½ juiced, the rest cut into wedges
  • 8 mini tortilla wraps
  • 60g 0% fat Greek-style yogurt
  • 30g sriracha chilli sauce
  • 2 corn on the cobs
  • 225g pack 30% less fat halloumi, cut into thin slices
  • 10g fresh coriander, whole or chopped, to serve


  1. Preheat the oven to 170°C (gas 3) and 150°C (fan).
  2. Using a fork, mash the avocado in a bowl. Season with salt and the majority of the lime juice. To keep the avocado from browning, wrap it in clingfilm and chill until ready to serve.
  3. To reheat the tortillas, wrap them in foil and place them in the oven (or griddle them quickly just before serving). In a small serving bowl, combine the yogurt and sriracha sauce.
  4. To remove the kernels, place a corn on the cob on its end on a chopping block and slice downwards. Rep with the second cob. Cook the sweetcorn in an equal layer in a big, heavy frying pan over medium heat until it is very hot. Cook, without stirring, for 1-2 minutes, or until one side is charred. Stir and char for another 1-2 minutes. Scrape into a heatproof serving bowl, stir in the remaining lime juice, and keep warm in the oven.
  5. Wipe the pan clean and arrange the halloumi slices in a single layer. Cook for 1 minute or until browned on one side, then flip and cook for another 30 seconds or until browned on the other side.
  6. Serve the avocado, sweetcorn, halloumi, sriracha yogurt, coriander, and lime wedges, if using, with the warm tortillas.


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