Germans eat a lot of kohlrabi - I get it in my vegetable delivery nearly every week. And this also means that I need to find a lot of uses for kohlrabi, but sometimes my creativity starts to waver. Not this week though. This week, I looked at my collection of vegetables sitting in the fridge - tons and tons of carrots, a head of savoy cabbage, and two large kohlrabi bulbs, and it took no time at all to translate that into... tacos. Toss together a citrusy slaw, add a little guacamole cream and some salty, squeaky haloumi cheese, and you have an absolutely fantastic vegetarian taco. I seriously might start eating this everyday. Well, at least as long as the kohlrabi keeps coming in my Ökokiste!
Haloumi Guacamole Tacos with Savoy Kohlrabi Carrot Slaw
This is a simple, straightforward recipe (or "method") with a few different components. Don't shy away because there are separate parts that need to be prepared - they're all super fast and made with a very short list of ingredients. And don't be tempted to add anything else to these tacos- they are an excellent balance in flavor components as written, and each component has it's chance to shine. Also, a mandolin would work perfect here for making the vegetable slices nice and thin.
small white flour tortillas (corn tortillas would probably be good too)
haloumi cheese (approx 3 slices per taco)
2 Tbsp crème fraiche (sour cream would be fine)
a few drops of tabasco sauce
1 -2 large savoy cabbage leaves, sliced in thin strips
1 large or 2 small carrots, peeled and sliced in thin strips
equal amount kohlrabi (about 1/4 bulb), sliced in thin strips
1 Tbsp olive oil
pinch of salt
fresh ground pepper
1. Make the avocado cream sauce by mashing half an avocado and mixing it with the juice from 1/4 of the lime, the crème fraiche, and a few drops of tabasco sauce. Do add the cream to the avocado mash because it creates a nice, mild, creamy flavor that better complements the tangy slaw and salty cheese than would straight avocado.
2. Make the slaw: combine the strips of cabbage, kohlrabi, and carrot in a bowl. Add a generous pinch of salt (but not too much- the haloumi cheese is really salty), a Tbsp of olive oil, the juice from the other 1/4 of the lime, the juice from 1/4 of a lemon, and a few grinds of fresh pepper. Toss to combine.
3. Wrap the tortillas in damp paper towels and warm them in the oven.
4. Grill the haloumi: in a dry frying pan, lay slices of haloumi cheese directly in the pan over medium heat. Liquid will start to come out of the cheese, once the liquid evaporates after a couple of minutes, the bottom sides of the cheese should be nicely browning. Flip the cheese slices in the pan to brown the other sides.
5. Construct the tacos by spreading a layer of guacamole cream on a warm tortilla, then piling on the slaw and haloumi cheese. Top with a few more drops of tabasco sauce or your favorite hot sauce.