Double Loaded American Haloumi Tacos
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Double Loaded American Haloumi Tacos

Double Loaded American Haloumi Tacos

with Potato Fries, Caramelised Onion & Garlic 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 garlic aioli, and soak up the state of bliss that follows!

Tags:
Quick
Veggie
Allergens:
Milk
Gluten
Soy
Egg

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

2 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; May be present: Milk, Soy. )

1 packet

garlic aioli

(Contains Egg;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)5273 kJ
Fat80.2 g
of which saturates33 g
Carbohydrate82.6 g
of which sugars26.3 g
Protein49.4 g
Sodium3176 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
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 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.

2
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
3

• 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 the best results.

4
4

• 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!