Halloumi Tacos with Corn Salad and Cilantro Sauce | Jenny & Buck’s Recipes | Umami

Ingredients

• 2 cups grilled fresh or frozen/thawed fire-roasted corn (if using fresh, about 2 ears of corn)
• 1 medium avocado, cut into small chunks
• 1/4 cup minced red onion
• 1 small (or 1/2 large) jalapeño, seeds and ribs removed, minced
• 2 Tbsp. finely chopped fresh cilantro, plush more for garnish
• 2 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• Kosher salt to taste
• 7 to 8 ounces halloumi cheese, patted dry and sliced crosswise into 1/3-inch thick pieces
• 8 tortillas, warmed
• 1/2 cup packed cilantro leaves and stems
• 1/4 cup plain 2% Greek yogurt
• 1/4 cup neutral oil (such as avocado, canola, or grapeseed oil)
• 2 Tbsp. mayonnaise (I use avocado oil mayo)
• 1 garlic clove
• 1/4 tsp. each kosher salt and black pepper