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Garlic & Oregano Haloumi Tacos

Garlic & Oregano Haloumi Tacos

with Lemon Aioli & Caramelised Onion

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

Allergens:MilkEggsWheatSulphites
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

red onion

1 clove

garlic

1 block

haloumi

(ContainsMilk)

½ unit

lemon

1 unit

cucumber

1 sachet

dried oregano

1 tub

garlic aioli

(ContainsMilk, Eggs)

6 unit

mini flour tortillas

(ContainsWheatMay be presentSesame, Soya)

1 bag

cos lettuce leaves

1 unit

tomato

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

4 tsp

balsamic vinegar

2 tsp

brown sugar

4 tsp

water

Nutrition Values/ per serving
Nutrition Values
/ 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
Utensils
Utensils
Chopping board
Knife
Medium Non-Stick Pan
Medium Bowl
Paper Towel
Small Bowl
Spoon
Instructions
Instructions
Get prepped
Get prepped
1

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 leaves. 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
2

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
3

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
4

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

Cook the haloumi
Cook the haloumi
5

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
6

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 lemon aioli. Serve with any remaining lemon wedges.