Loaded American Haloumi Tacos

Name: Loaded American Haloumi Tacos with Fries, Caramelised Onion & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 potato; 1 brown onion; 1 cucumber; 1 tomato; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet haloumi; 6 mini flour tortillas; 1 packet smokey aioli; 1 bag mixed salad leaves; 1 sachet All-American spice blend

with Fries, Caramelised Onion & Smokey Aioli

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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

•Soja

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

cucumber

tomato

1 packet

haloumi

mini flour tortillas

1 packet

smokey aioli

1 bag

mixed salad leaves

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4122 kJ

Fat57.4 g

of which saturates18.6 g

Carbohydrate81.3 g

of which sugars25.2 g

Protein32.3 g

Sodium2141 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 haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut 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. Slice cucumber into thin sticks. Roughly chop tomato.

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

• 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, 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.

• 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.

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