Crumbed Haloumi Tacos
with Pickled Onion & Smokey Aioli
You'll be smiling all the way to the table when you dish up these show-stopping tacos. Fill them with squeaky crumbed haloumi, pickled onion and salad and enjoy the state of supreme bliss that follows!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 block
haloumi
(Contains Milk;)
1
cucumber
1
tomato
1 head
cos lettuce
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
Olive Oil
¼ cup
white wine vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients). In a small bowl, combine the red onion, white wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the onion completely and stir to coat. Set aside.
Cut the haloumi into 1cm-thick strips. Place the haloumi slices in a medium bowl of cold water and set aside to soak for 5 minutes. Thinly slice the cucumber into thin sticks. Finely chop the tomato. Finely shred the cos lettuce. Combine the tomato and cos lettuce in a large bowl and set aside. TIP: Soaking the haloumi helps mellow out the saltiness.
Pat dry the haloumi. In a shallow bowl, combine the Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi into the Aussie spice blend, then into the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Transfer the haloumi to a plate lined with paper towel. TIP: Turn the haloumi carefully to stop the crumb from breaking!
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through. Add pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), a drizzle of olive oil and a pinch of salt and pepper to the salad and toss to combine. Drain the pickled onion.
Bring everything to the table to serve. Build your tacos by spreading smokey aioli over the tortillas and topping with some cos lettuce salad, cucumber, haloumi and pickled red onion.
