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 garlic aioli, and soak up the state of bliss that follows!
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.
1 packet
haloumi
(Contains Milk;)
2
potato
1
brown onion
1
cucumber
1
tomato
1 sachet
All-American spice blend
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
• 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, 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.
• Drain haloumi and pat dry. • In a second 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 the haloumi is almost ready, microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Spread tortillas with garlic aioli. • Fill with mixed salad leaves, some fries, haloumi and caramelised onion. • Top with cucumber and tomato. • Serve any remaining fries on the side. Enjoy!