1 medium Yellow Onion, diced
1 head Cauliflower, roughly chopped into 1-inch cubes
3 Poblano Peppers, cut into thirds lengthwise, then sliced ½-inches
2 Garlic Cloves, (no more), minced or grated
1 Jalapeño Pepper, seeded and sliced, ¼-inch-ish wide
3 tablespoons Soy Sauce
¼ cup Cilantro, chopped
8 oz. Halloumi Cheese
1 tablespoon Sesame Seeds
Extra-Virgin Olive Oil
1 Avocado, sliced, for serving
8 small Tortillas, warmed, for serving
1 cup Full-Fat Plain Greek Yogurt
1 cup Fresh Cilantro
1 Jalapeño Pepper, seeded and sliced
1 Lime, juiced
Kosher Salt
In a large skillet, heat about 2 teaspoons of the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring often, until soft, about 5-7 minutes. Stir in the cauliflower and poblano peppers and cook until the cauliflower start to brown, 10-15 minutes more. Add the garlic and jalapeño and cook until fragrant, about 1 minute more. Add soy sauce and cook, stirring, until the soy sauce coats the vegetables, about 2 minutes more. Remove the skillet from the heat and stir in the chopped cilantro.
If making homemade tortillas, start them now.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. When the oil shimmers, add the halloumi and cook without moving it until golden, about 2 minutes per side, 4 to 5 minutes total. Stir in the sesame seeds, then remove from skillet and cut into cubes.
In a blender or food processor, combine the yogurt, cilantro, jalapeño, lime juice, and a large pinch of salt. Pulse until completely smooth, about 1 minute. Taste and add more salt as needed.
Add filling to the tortillas and top with halloumi, avocado, and yogurt sauce.