HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Oregano Haloumi Tacos
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!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 clove


1 block

haloumi/grill cheese


½ unit


1 unit


1 sachet

dried oregano

1 tub

garlic aioli


6 unit

mini flour tortillas


½ unit

cos lettuce

1 unit


1 bottle

balsamic glaze


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

brown sugar

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3270 kJ
Fat43.4 g
of which saturates16.3 g
Carbohydrate64.5 g
of which sugars20.6 g
Dietary Fibre0 g
Protein28.6 g
Cholesterol0 mg
Sodium1230 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Chopping board
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.


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.