CLCA Day 16: My New Favorite Tacos!

"Cyd's Low-Carb Adventure," Day 16
Breakfast: Mixed Berry Smoothie with Almond Milk and Chia Seeds
Lunch: Beef with Broccoli and Mushrooms over Cauliflower "Rice" (leftovers)
Dinner: Aida Mollenkamp's Pea Guacamole and Seared Halloumi Soft Tacos--pictured

THESE TACOS ARE MY NEW FAVORITE THING--SOOOOOO YUMMY! They're pretty quick and easy, too, and meatless...but yet still savory and satisfying. Of course, I used some sprouted grain hippie tortillas to minimize the carb impact. I pretty much followed the recipe, although I added some onion to the tomatoes, and a squirt of sriracha at the end, as is my way. DELISH!!!

Pea Guacamole and Seared Halloumi Soft Tacos
(Source: Aida Mollenkamp)

1 pint grape or cherry tomatoes, halved
1 medium garlic clove, pressed or finely chopped
1/4 cup extra-virgin olive oil plus more for frying
2 tablespoons chopped parsley or cilantro
sea salt and freshly ground black pepper
2 cups fresh or frozen shelled sweet peas
1 medium firm-ripe avocado
1 medium lime or lemon
6 1/4 ounces Halloumi or paneer cheese cut into 1/2-inch steaks
8 flour or whole wheat tortillas

Toss together the tomatoes, garlic, two tablespoons of the olive oil, and the parsley. Season with salt and pepper. Set aside to marinate until ready to serve.

Cook the peas in just enough water to cover in a small pot over medium heat, about four minutes. Drain, reserving about 1/4 cup of the pea cooking liquid. Add the reserved cooking liquid and two tablespoons of olive oil to the peas and puree in a food processor until mostly smooth with some small pieces of peas remaining. Add the avocado and pulse to a slightly chunky puree. Add a squeeze of lime or lemon, season with a pinch of salt, taste, and adjust as desired. Set aside.

Heat a thin layer of olive oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat. Season the cheese on both sides with pepper. Add to the hot pan and cook until crisp and brown on one side, two minutes. Flip and continue cooking until just browned, one to two minutes more.

Toast the tortillas over an open flame on your stove. Add a spoonful of the pea guacamole to each tortilla, top with the cheese and the tomatoes and their juices. Serve warm.