Loaded Haloumi Tacos

Name: Loaded Haloumi Tacos with Fries & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 potato; 1 brown onion; 1 cucumber; ½ head cos lettuce; 1 tomato; 1 tbs balsamic vinegar; 2 tsp water; 1 tsp brown sugar; 1 block haloumi; 6 mini flour tortillas; 1 packet smokey aioli; 1 sachet All-American spice blend

with Fries & Smokey Aioli

Get up to $200 off!

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

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

cucumber

½ head

cos lettuce

tomato

1 block

haloumi

(Contains: Milk;)

mini flour tortillas

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

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4715 kJ

Fat70.6 g

of which saturates18.2 g

Carbohydrate86.5 g

of which sugars21.7 g

Protein33.5 g

Sodium1737 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

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

• Meanwhile, thinly slice brown onion. Slice cucumber into thin sticks. Roughly chop cos lettuce (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Cut haloumi into 1cm-thick slices 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 a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • When haloumi is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Spread tortillas with a layer of smokey aioli. • Fill with some cos lettuce, fries, haloumi and caramelised onion. Top with a helping of cucumber and tomato. • Serve with any remaining fries.