Today, Hanoli will introduce a extremely delicious dish for people who are vegetarian, love Mexican dishes and tacos. Or, you are simply in love with cheese, you will immediately fall for this recipe.
“Garlic and Oregano Halloumi Tacos”
2 red onions
2 blocks halloumi
1 tub garlic aioli
1 bag cos lettuce leaves
2 bottles balsamic glaze
2 cloves garlic
2 sachets dried oregano
12 units mini flour tortillas
2 tbsp water
4 tsp brown sugar
How to make Garlic and Oregano Halloumi Tacos
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Slice the tomato into thin half-moons. Shred the cos lettuce leaves. Cut the halloumi into 1cm-thick slices. Place the halloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the halloumi helps mellow out the saltiness!
In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic glaze, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is caramelizing, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the halloumi, then pat dry with paper towel and add to the bowl with the garlic mixture. Toss the halloumi to coat.
In a small bowl, combine the garlic aioli with a good squeeze of lemon (see ingredients list). Slice any remaining lemon into wedges. TIP: Add as much or as little lemon juice as you like, depending on your taste preference.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the halloumi and cook until golden brown, 2 minutes each side. While the halloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion and garlic and oregano halloumi. Drizzle with the lemon aioli. Serve with any remaining lemon wedges.
Source: Kidspot, Hellofresh
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