HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrumbed Haloumi Tacos
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!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 block







1 head

cos lettuce

1 packet

panko breadcrumbs



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



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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.