Smoky Haloumi Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs spring onion
• 2clov garlic
• 1pcs vegetable stock cubes
• 10g Spanish seasoning
• 50g tomato paste
• 50g aioli mayonnaise
• 200g cabbage
• 1pcs carrot
• 180g haloumi
• 6pcs flour tortillas
• 125ml (½ cup) boiling water
• 23ml olive oil
• 1pinch pinch of sugar
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the capsicum. Thinly slice the spring onion. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Start sauce
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the capsicum and half the spring onion, stirring, for 2-3 mins until tender. Add the garlic and 2 tsp Spanish seasoning* and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Finish sauce
   Add the stock, half the tomato paste* and a pinch of sugar to the capsicum mixture, stirring to combine, then bring to a simmer. Cook, stirring occasionally, for 3-4 mins until the sauce is thickened. Taste, then season with salt and pepper. Remove from the heat and cover to keep warm.
4. Step 4 — Make slaw
   While the sauce is cooking, combine the aioli and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Finely shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Add the cabbage, carrot and remaining spring onion to the aioli and toss to combine.
5. Step 5 — Fry haloumi
   Slice the haloumi. Heat 2 tsp olive oil in a separate medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden.
6. Step 6 — Heat tortillas and serve
   Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.) Divide the tortillas among plates. Fill with the slaw, haloumi and sauce to serve.

Allergens

Sulphites, Egg, Milk, Gluten, Wheat