Tex-Mex Halloumi Tacos
with Garlic Aioli & Zesty Slaw- Wheat
- Gluten
- Milk
- Eggs
- Soy
Ingredients
1 sachet
Tex-Mex Spice Blend
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1
Lime
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Slice lime into wedges. • In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add haloumi and toss to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. • Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat.
Little cooks: Take the lead and help combine the slaw.
• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex haloumi. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy!
Little cooks: Kids can help build the tacos!
