Vegetarian

Hero photo
  • Family Friendly

Tex-Mex Halloumi Tacos with Smoky Tomato and Corn Salsa

Smoky with classic Mexican spices of paprika and chipotle chilli, these vego-friendly tacos are both fresh and satisfying. Deliciously salty halloumi and sweet cherry tomatoes and corn add a Tex-Mex spin to ensure your meat-free night is packed with goodness and laced with a hint of indulgence.

"Medium"

"45 Minutes"

Recipe

QuiteLike

01

Prepare Halloumi

Slice halloumi into 1cm-thick slices. Place in a bowl with 1 teaspoon smoked paprika and olive oil and toss to coat. Set aside.

QuiteLike

02

Prepare Vegetables

Thinly slice cabbage using a sharp knife or a mandolin. Rinse and pick coriander leaves from their stems and finely chop stems. Drain corn. Halve cherry tomatoes.

QuiteLike

03

Cook Halloumi

Heat a non-stick frypan over medium heat. Add halloumi and cook for 3-4 minutes, turning halfway, or until golden brown on both sides. Transfer to a plate, cover and keep warm.

QuiteLike

04

Make Smoky Tomato Salsa

Return frypan to medium-high heat. Add tomato, coriander stems, remaining paprika, salt and pepper and cook, stirring, for 3–4 minutes or until softened and blistered. Add chipotle chilli and corn and cook for a further 1 minute or until fragrant and warmed through.

QuiteLike

05

Heat Tortillas

Wipe out frypan. Heat tortillas in frypan for 30 seconds or until warmed through.

QuiteLike

06

Plate Up

Divide cabbage between tortillas. Top with halloumi and spoon over smoky tomato salsa. Top with crème fraîche and coriander leaves to serve.

Australians QuiteLike

Tex-Mex Halloumi Tacos with Smoky Tomato and Corn Salsa

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami