Easy Loaded All-American Double Haloumi Tacos
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Easy Loaded All-American Double Haloumi Tacos

Easy Loaded All-American Double Haloumi Tacos

with Sweet Potato Fries, Caramelised Onion & Smokey Aioli

You'll be smiling all the way to the table when you dish up these show-stopping tacos. Fill them with oven-baked fries, squeaky haloumi, sweet caramelised onion, crisp salad and smokey aioli and soak up the state of bliss that follows!

Tags:
Veggie
Allergens:
Milk
•Gluten
•Soy
•Wheat
•Egg

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1

Tomato

2

Haloumi

(Contains Milk;)

1

All-American Spice Blend

1

Mini Flour Tortillas

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

2

Smokey Aioli

(Contains Egg; May be present: Milk. )

1

Mixed Salad Leaves

2

Sweet Potato

1

Sweetcorn

Not included in your delivery

1

olive oil

1

balsamic vinegar

1

brown sugar

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Nutritional Values

Energy (kJ)5466 kJ
Calories1306 kcal
Fat77.6 g
of which saturates34.1 g
Carbohydrate99.1 g
of which sugars36.1 g
Dietary Fibre20.4 g
Protein48.8 g
Sodium3052 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut sweet potato into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, thinly slice brown onion. Roughly chop tomato. Drain sweetcorn.

TIP: If your oven tray is crowded, divide the fries between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Season with salt and pepper, then transfer to a bowl.

3

• When the fries has 5 minutes remaining, drain haloumi and pat dry. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, tossing to coat. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • When haloumi is almost ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the fries has 5 minutes remaining, drain haloumi and pat dry. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, tossing to coat. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • When haloumi is almost ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

TIP: Cook haloumi in batches for best results!

4

• Spread tortillas with a layer of smokey aioli. • Fill with mixed salad leaves, some sweet potato fries, haloumi and caramelised onion. • Top with a helping of corn and tomato. • Serve any remaining fries on the side. Enjoy!