Tropical Halloumi & Slaw Tacos

Name: Tropical Halloumi & Slaw Tacos with Charred Pineapple & Peanuts
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Halloumi; 1 packet Mayonnaise; 6 Mini Flour Tortillas; 1 packet Baby Leaves; 1 packet Shredded Cabbage Mix; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Crushed Peanuts

with Charred Pineapple & Peanuts

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Calories

817 kcal

Protein

33.9g protein

Total

15 minutes

Difficulty

Easy

Kid Friendly

Veggie

Bestseller

Allergens:

Milk
Wheat
Gluten
Peanuts
Soy
Sesame
Fish
Eggs
May contain traces of allergens
Macadamia
Pine nut
Brazil nut
Walnut
Almond
Pecan
Gluten
Cashew
Wheat
Milk
Hazelnut
Pistachio

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Baby Leaves

1 packet

Shredded Cabbage Mix

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Soy, Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Wheat, Milk, Hazelnut, Pistachio)

Nutrition Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat48.3 g

of which saturates23 g

Carbohydrate56.9 g

of which sugars20.5 g

Dietary Fibre8.5 g

Protein33.9 g

Sodium1930 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• Meanwhile, cut halloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing halloumi to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until halloumi is sticky, 1-2 minutes.

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste. • Microwave mini flour tortillas on a microwave-safe 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!