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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. Dig in!

Allergens:MilkEggsGlutenSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 clove

garlic

1 block

haloumi

(ContainsMilk)

½ unit

lemon

1 unit

carrot

1 sachet

dried oregano

1 tub

garlic aioli

(ContainsEggs)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

½ unit

cos lettuce

1 unit

tomato

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

brown sugar

1 tbs

water

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Chopping board
Grater
Knife
Instructionsarrow up iconarrow up icon
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1

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Thinly slice the tomato into half-moons. Shred the cos lettuce (see ingredients list). Slice the haloumi into 1cm-thick strips. Place the haloumi strips in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

2

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 vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

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.

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.

5

Wash 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, until warmed through.

6

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