Loaded Haloumi Tacos
with Fries & Smokey 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 smokey aioli, and soak up the state of bliss that follows!
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.
Ingredients
2
potato
1
brown onion
1
cucumber
½ head
cos lettuce
1
tomato
1 block
haloumi
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 sachet
All-American spice blend
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion. Slice cucumber into thin sticks. Roughly chop cos lettuce (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Cut haloumi into 1cm-thick slices 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 a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • When haloumi is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Spread tortillas with a layer of smokey aioli. • Fill with some cos lettuce, fries, haloumi and caramelised onion. Top with a helping of cucumber and tomato. • Serve with any remaining fries.