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Lunch Time Summer Treat: Halloumi Tacos with Tomatillo Salsa

A light and simple to make lunch or light dinner, this fab recipe is super easy and ideal for entertaining on summer days. This is a great allrounder and can be easily made vegan friendly by substituting the halloumi for a vegan alternative by Violife.

Products we used for this recipe:

 

Ingredients:

  • 1 medium red onion 
  • 1 red chilli 
  • 1 lime 
  • 300g tinned tomatillo
  • 1 pear 
  • 1 handful of fresh coriander 
  • 6 taco shells - Shop bought for speed by you can also make your own taco shells, scroll to the bottom for our quick guide.
  • 1 block of halloumi cheese 
  • 2 limes, cut into wedges 


Method:

  • Chop the red onion into fine pieces, then add the chopped red chilli. 
  • Squeeze the lime juice over the onions and leave to stand for 5 minutes. 
  • Cut the pear into slices and remove the core, then dice into small chunks. 
  • Mix the tomatillo and pear, then stir in the chopped fresh coriander. 
  • Now that the salsa is made, simply cut the halloumi cheese into 1cm slices and drizzle with a little oil before grilling for 2 minutes on each side. 
  • Serve the cheese in the taco shells with a couple of spoonfuls of the salsa. 
  • Finish with a good squeeze of lime juice.

Make your own taco shells, we make these at home all the time as they are so much cheaper than the shop bought options and are also incredibly easy to make using just two ingredients. They are more of a bowl than the classic shell but believe me, they do the job and taste amazing.

  • You will need a pack of corn tortilla wraps and some spray oil or classic cooking oil and a pastry brush.
  • Pop your tortillas in the microwave to soften them up for 20 seconds or so (or if using the oven, wrap in foil and warm for 5 minutes).
  • Remove from micro/oven and spray/baste lightly on both sides with cooking oil.
  • Grab a muffin or large cupcake baking tray and place each tortilla wrap into a muffin tray hole, creating a little bowl, pop in the oven for 8-10 minutes at 200 or until crispy and golden. Done!
  • Don't have a muffin tray, try draping the oiled tortillas over your oven racks, resting the centre of the wrap on two wire racks with the edges hanging down each side towards the bottom of the oven. Making an upside down 'U'.

 

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