HelloHero: Caribbean Haloumi Tacos

Name: HelloHero: Caribbean Haloumi Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 tin Sweetcorn; 1 sachet Coriander; 6 Mini Flour Tortillas; 1 packet Halloumi; 1 packet Mixed Salad Leaves; 1 Carrot; 1 packet Garlic Aioli; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Cherry Tomatoes

with Tomato-Corn Salsa & Garlic Aioli

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Milk

•Eggs

•Soy

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 sachet

Coriander

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Cherry Tomatoes

Nutrition Values

Calories741 kcal

Energy (kJ)3100 kJ

Fat43.6 g

of which saturates22.2 g

Carbohydrate51.5 g

of which sugars12.9 g

Dietary Fibre10.1 g

Protein30.6 g

Sodium2040 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

• Drain the sweetcorn. Cut haloumi into 1cm slices. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add haloumi, toss to coat and set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. • Add coriander and tomato to the charred corn. Drizzle with olive oil and season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are “popping” out

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean jerk haloumi and tomato-corn salsa • Drizzle over garlic aioli to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!