Fast Weeknight Chorizo and Haloumi Tacos

Nutrition per serve

Ingredients

• 1bunch coriander
• 180g haloumi
• 1pcs chorizo sausage
• 1pcs avocado
• 50g maple and mustard dressing
• 200g slaw mix
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 5ml red wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   ADD CHORIZO OPTION Check your avocado is ripe before starting this recipe (see cooking tip). Finely chop the coriander leaves, including the stems. Slice the haloumi. Thinly slice the chorizo.
2. Step 2 — Make guacamole
   Scoop the avocado into a bowl and mash with a fork. Add 1 tsp red wine vinegar and season with salt and pepper.
3. Step 3 — Dress slaw
   Put the maple and mustard dressing and 1 tsp water in a large bowl, season with salt and pepper and stir to combine. Add the slaw mix and coriander and toss to coat.
4. Step 4 — Cook chorizo and haloumi
   Put the chorizo in a cold medium frypan over medium-high heat and cook, turning, for 4-5 mins until golden. Remove from the pan using tongs. Combine half the Tex-Mex seasoning* and a drizzle of olive oil in a bowl. Add the haloumi and turn to coat. Cook haloumi in the same pan over medium-high heat for 2 mins each side or until golden. Remove from pan. Reserve flavoured oil in pan.
5. Step 5 — Warm tortillas
   Meanwhile, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Get ready to serve
   Divide the tortillas among plates and spread with the guacamole. Fill with the slaw, chorizo and haloumi. Drizzle with the reserved flavoured oil to serve.

Allergens

Sulphites, Milk, Gluten, Wheat