HelloHero: Caribbean Halloumi & Slaw Tacos

Name: HelloHero: Caribbean Halloumi & Slaw Tacos with Pineapple & Peanuts
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 6 Mini Flour Tortillas; 1 packet baby leaves; 1 packet Halloumi; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Crushed Peanuts

with Pineapple & Peanuts

Get up to $175 off

Allergens:

Hvede

•Gluten

•Milk

•Egg

•Soja

•Jordnødder

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Mini Flour Tortillas

1 packet

baby leaves

1 packet

Halloumi

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Crushed Peanuts

Nutrition Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat47.8 g

of which saturates23 g

Carbohydrate57.6 g

of which sugars21.2 g

Dietary Fibre8.6 g

Protein34 g

Sodium1990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Reserve pineapple juice, then drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside. • In a medium bowl, place halloumi and cover with water to soak.

• Drain halloumi and pat dry. Cut the halloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel / Remove from heat. Add mild Caribbean jerk seasoning, reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter to coat, and toss halloumi to coat.

• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Top tortillas with slaw, Caribbean halloumi and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!