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Crumbed Haloumi Tacos

Crumbed Haloumi Tacos

with Pickled Onion & Smokey Aioli

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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!

Tags:VeggieQuick
Allergens:MilkEggGlutenSoy

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1 block

haloumi

(ContainsMilk)

1

cucumber

1

tomato

1 head

cos lettuce

1 packet

panko breadcrumbs

(ContainsGluten)

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

smokey aioli

(ContainsEggMay be present Milk)

Not included in your delivery

Olive Oil

¼ cup

white wine vinegar

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3807 kJ
Fat51.4 g
of which saturates16.3 g
Carbohydrate71.9 g
of which sugars13.6 g
Protein35.6 g
Sodium1699 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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.