Garlic & Oregano Haloumi Tacos
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Garlic & Oregano Haloumi Tacos

Garlic & Oregano Haloumi Tacos

with Lemon Aioli & Caramelised Onion

The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon aioli and caramelised onion are best enjoyed sans cutlery.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount

1 unit

red onion

1 clove


1 unit


1 unit


½ bag

cos lettuce

1 block


(Contains Milk;)

1 sachet

dried oregano

1 packet

garlic aioli

(Contains Egg;)

½ unit


6 unit

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tbs


2 tsp

brown sugar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3537 kcal
Fat51.2 g
of which saturates16.8 g
Carbohydrate59.4 g
of which sugars18.9 g
Dietary Fibre0 g
Protein28.9 g
Cholesterol0 mg
Sodium1475 mg
The average adult daily energy intake is 8700 kJ


Medium Non-Stick Pan


Get prepped

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Slice the tomato into thin half-moons. Shred the cos lettuce. Cut the haloumi into 1cm-thick slices. Place the haloumi slices 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 onion

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

Flavour the haloumi

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 with paper towel and add to the bowl with the garlic mixture. Toss the haloumi to coat.

Make the lemon aioli

Slice the lemon (see ingredients list) into wedges.In a small bowl, combine the garlic aioli with a good squeeze of lemon.

TIP: Add as much or as little lemon juice as you like, depending on your taste preference.

Cook the haloumi

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

Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion and garlic and oregano haloumi. Drizzle with the lemon aioli and serve with any remaining lemon wedges.