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Garlic & Oregano Haloumi Tacos

Garlic & Oregano Haloumi Tacos

with Lemon Aioli & Caramelised Onion

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Rated 3.5 / 4out of 333 ratings
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The ultimate in one-handed food, these tacos with delicious herbed haloumi, lime aioli and a sweet balsamic glaze are best enjoyed sans plate and cutlery.

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

1 unit

brown onion

1 clove


1 block



½ unit


1 unit


1 sachet

dried oregano

1 tub

garlic aioli


6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

½ head

cos lettuce

1 unit


1 bottle

balsamic glaze


Not included in your delivery

olive oil

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
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into batons. Slice the tomato into half-moons. Shred the cos lettuce (see ingredients list). Cut the haloumi into 1cm-thick 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 often, until softened, 5-6 minutes. Add the balsamic glaze, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Flavour the haloumi
Flavour the haloumi

While the onion is 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 with paper towel and add to the bowl with the garlic mixture. Toss the haloumi to coat.

Make the lemon aioli
Make the lemon aioli

In a small bowl, combine the garlic aioli with a good squeeze of lemon (see ingredients list). Slice any remaining lemon into wedges.

Cook the haloumi
Cook the haloumi

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is 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, 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 and garlic and oregano haloumi. Drizzle with the lemon aioli. Serve with any remaining lemon wedges.