HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOregano Haloumi & Roasted Potato Tacos
Oregano Haloumi & Roasted Potato Tacos

Oregano Haloumi & Roasted Potato Tacos

with Garlic Aioli & Caramelised Onion

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Roasted potatoes are often left to the side of a dish, but we’ve given them a starring role tonight. With their herby and golden coating, they work perfectly in these haloumi tacos to deliver loads of flavour.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

dried oregano


red onion

1 clove






½ head

cos lettuce

1 block




mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tbs


2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3711 kJ
Fat51.1 g
of which saturates16.8 g
Carbohydrate70.4 g
of which sugars17.7 g
Dietary Fibre0 g
Protein30.2 g
Cholesterol0 mg
Sodium1468 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato and 1/2 the dried oregano on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.


While the potato is roasting, thinly slice the red onion. Finely chop the garlic. Slice the cucumber into thin batons. Slice the tomato into thin halfmoons. 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!


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.


While the onion is caramelising, combine the garlic, the remaining 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. Add to the bowl with the garlic mixture. Toss the haloumi to coat.


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.


Bring everything to the table to serve. Spread some garlic aioli on each tortilla, then fill with some cos lettuce, roasted potato, cucumber, tomato, caramelised onion and haloumi.