Caribbean Halloumi & Slaw Tacos

Name: 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; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar

with Pineapple & Peanuts

Get up to $175 off

A dinner time fave is being whipped up tonight. Halloumi tacos that are glazed and topped with juicy and sweet pineapple. Go crazy and add a sprinkling of peanuts to enjoy these amazing tacos.

Tags:

Kid Friendly

•Veggie

•Bestseller

Allergens:

Wheat

•Gluten

•Milk

•Eggs

•Soy

•Peanuts

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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1 drizzle

white wine vinegar

Nutrition Values

Calories930 kcal

Energy (kJ)3890 kJ

Fat60.6 g

of which saturates29.3 g

Carbohydrate57.7 g

of which sugars21.2 g

Dietary Fibre8.6 g

Protein34.1 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 haloumi and cover with water to soak.

• Drain haloumi and pat dry. Cut the haloumi 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 haloumi, 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 haloumi 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 haloumi and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the peanuts!