Chorizo, black bean and haloumi tacos

Tasty tortillas are packed with smoked chorizo, grilled haloumi and a homemade mango and avocado salsa in this recipe, making for a gorgeously colourful and delicious dinner the family will love.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Chorizo, black bean and haloumi tacos
  • 1 tablespoon olive oil
  • 250 gram smoked chorizo, thinly sliced
  • 1 corn cob, husk, silk, kernels removed
  • 1 small red onion, finely sliced
  • 400 gram canned black beans, rinsed, drained
  • 1 tomato, diced
  • 12 mini tortillas
  • 180 gram haloumi, sliced
  • 1/4 red cabbage, finely shredded
  • 1 red capsicum, seeded, finely sliced
Mango salsa
  • 1 mango, seeded, diced
  • 1 avocado, seeded, diced
  • 1/4 cup coriander leaves
  • 1/4 small red onion, finely chopped
  • 2 tablespoon lime juice, plus wedges to serve
  • 1 long red chilli, seeded, finely chopped


Chorizo, black bean and haloumi tacos
  • 1
    In a large frying pan, heat oil on high. Saute chorizo for 1-2 minutes until golden. Add corn and onion and saute for 3-4 minutes, until lightly coloured. Stir in beans and tomato and saute for 2-3 minutes more to heat through.
  • 2
    Meanwhile, to make mango salsa; in a medium bowl combine all ingredients. Gently toss to coat in lime juice. Season to taste.
  • 3
    Preheat a chargrill pan or barbecue grill on high. Grill tortillas for 30 seconds each side, until light grill marks appear. Transfer to plate. Cover with foil to keep warm. Grill haloumi slices for 30 seconds each side.
  • 4
    Spread a little cabbage, capsicum and an even amount of chorizo mixture on each tortilla. Top with haloumi and mango salsa. Serve with lime wedges.


If liked, serve with a drizzle of hot sauce.

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