home iconhome iconRecipe Archive
arrow right iconarrow right icon
ModOz Recipes
Garlic & Oregano Haloumi Tacos

Garlic & Oregano Haloumi Tacos

with Lemon Aioli & Caramelised Onion

Customer Favourite
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.5 / 4 Ratingout of 504 ratings
Read more

The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon aioli and a sweet balsamic syrup are best enjoyed sans cutlery. Enjoy!

Allergens:MilkEggGlutenSulphites
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 clove

garlic

1 block

haloumi

(ContainsMilk)

½ unit

lemon

1 unit

cucumber

1 sachet

dried oregano

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

6 unit

mini flour tortillas

(ContainsGluten)

1 bag

cos lettuce leaves

1 unit

tomato

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

brown sugar

1 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3270 kJ
Fat43.4 g
of which saturates16.3 g
Carbohydrate64.5 g
of which sugars20.6 g
Protein28.6 g
Sodium1230 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Thinly slice the tomato into half-moons. Shred the cos lettuce leaves. Slice the haloumi into 1cm-thick strips. Place the haloumi strips in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

Caramelise the onions
Caramelise the onions
2

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Flavour the haloumi
Flavour the haloumi
3

While the onion is caramelising, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi, then pat dry and add to the bowl with the garlic mixture. Toss the haloumi to coat.

Make the lemon aioli
Make the lemon aioli
4

In a small bowl, combine the garlic aioli with a good squeeze of lemon juice (see ingredients list). Slice any remaining lemon into wedges. TIP: Add as much or as little lemon juice as you like.

Cook the haloumi
Cook the haloumi
5

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Serve up
Serve up
6

Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion, haloumi and a drizzle of balsamic glaze and lemon aioli. Serve with any remaining lemon wedges.