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Modern Recipes
Garlic & Oregano Haloumi Tacos

Garlic & Oregano Haloumi Tacos

with Lime Aioli & Caramelised Onion

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The ultimate in one-handed food, these tacos with delicious herbed haloumi, lime aioli and a sweet balsamic syrup are best enjoyed sans plate and cutlery. Enjoy!

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 clove


1 block



½ unit


1 unit


1 sachet

dried oregano

1 tub

garlic aioli

(ContainsMilk, Eggs)

6 unit

mini flour tortillas

(ContainsWheatMay be presentSesame, Soya)

1 bag

cos lettuce

1 unit


1 bottle

balsamic glaze


Not included in your delivery

olive oil

4 tsp

balsamic vinegar

2 tsp

brown sugar

4 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3270 kJ
Fat43.4 g
of which saturates16.3 g
Carbohydrate64.5 g
of which sugars20.6 g
Protein28.6 g
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Non-Stick Pan
Medium Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Thinly slice the tomato into half-moons. Shred the cos lettuce. Cut the haloumi into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

Caramelise the onions
Caramelise the onions

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Flavour the haloumi
Flavour the haloumi

While the onions are caramelising, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi then pat dry and add to the garlic mixture. Toss to coat.

Make the lemon aioli
Make the lemon aioli

In a small bowl, combine the garlic aioli with a good squeeze of lime juice (see ingredients list). Slice any remaining lime into wedges. TIP: Add as much or as little lime juice as you like, depending on your taste.

Cook the haloumi
Cook the haloumi

Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Once hot, add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts or until warmed through.

Serve up
Serve up

Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion, haloumi and a drizzle of balsamic glaze and lime aioli. Serve with any remaining lime wedges.