Vegetarian
Smoky with classic Mexican spices of paprika and chipotle chilli, these vego-friendly tacos are both fresh and satisfying. Deliciously salty halloumi, sweet cherry tomatoes and corn, and lashings of sour cream add a Tex-Mex spin to ensure your meat-free night is packed with goodness and laced with a hint of indulgence.
Slice halloumi into 1cm-thick slices. Place in a bowl with 1 teaspoon smoked paprika and olive oil and toss to coat. Set aside.
Thinly slice cabbage using a sharp knife or a mandolin. Thoroughly wash and pick coriander leaves from their stems and finely chop stems. Drain and rinse corn. Halve cherry tomatoes.
Heat a non-stick frypan over medium heat. Add halloumi and cook for 4–5 minutes, turning halfway, or until golden brown on both sides. Transfer to a plate, cover and keep warm.
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.
Wipe out frypan. Heat tortillas in frypan for 30 seconds or until warmed through.
Divide cabbage between tortillas. Top with halloumi and spoon over smoky tomato salsa. Top with sour cream and coriander leaves to serve.
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
