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Mexican Recipes

Haloumi & Avocado Tacos

Haloumi & Avocado Tacos

Haloumi & Avocado Tacos

with Cucumber Salad & Smokey Aioli

Get up to $200 off!

This week’s special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.

We’ve replaced the tomato in this recipe with red radish due to local ingredient availability, as a result of the recent heavy rainfall. It’ll be just as delicious, just follow your recipe card!

Tags:

Plant Based

•Veggie

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Haloumi

1 packet

Smokey Aioli

1 packet

Deluxe Salad Mix

1

Avocado

6

Mini Flour Tortillas

1

Cucumber

1

Pear

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories770 kcal

Energy (kJ)3220 kJ

Fat48.8 g

of which saturates18.1 g

Carbohydrate51.8 g

of which sugars12.1 g

Dietary Fibre11.3 g

Protein26.9 g

Sodium1400 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• Thinly slice cucumber into half-moons.
• Thinly slice red radish.
• Slice avocado in half, scoop out flesh and roughly chop.

• In a medium bowl, place haloumi and cover with water to soak.

Cook the haloumi

2

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.

Make the salsa

3

• Meanwhile, in a large bowl, combine cucumber, radish, avocado, deluxe
salad mix and a drizzle of olive oil and vinegar. Season with salt and
pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts until warmed through.

Finish & serve

4

• Spread tortilla bases with some of the plant-based smokey aioli.

• Fill each tortilla with cucumber salad and haloumi.

• Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!

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