with Slaw & Spring Onion
Sit back and watch the fireworks display of flavour burst through these halloumi tacos. They’re packed with colourful veggies like corn and carrot and the halloumi is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!
Allergens
Utensils
Tags
Sweetcorn
1 tin
Halloumi
1 packet
Mayonnaise
1 packet
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
Spring onion
1
Carrot
1
Shredded Cabbage Mix
1 packet
Olive oil
1 drizzle
Honey
1 tsp
White wine vinegar
1 drizzle
• Grate carrot. Drain sweetcorn. Thinly slice spring onion.
• In a medium bowl, place halloumi and cover with water to soak.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes.
• Remove pan from heat, add the honey, Mexican Fiesta spice blend and toss halloumi to combine.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat.
TIP: Cover the pan with a lid if the corn kernels are popping out.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican fiesta halloumi and corn.
• Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
3310
kJ
Energy (kJ)
792
kcal
Calories
48.8
g
Fat
22.8
g
of which saturates
52.8
g
Carbohydrate
14.6
g
of which sugars
8.6
g
Dietary Fibre
31.1
g
Protein
0
mg
Cholesterol
1900
mg
Sodium
