Crispy Halloumi Katsu Curry Tacos
with Pear & Aioli Slaw and Wedges
- Milk
- Cereals containing gluten
- Soya
- Wheat
- Egg
- Mustard
Katsu is a form of preparation in Japanese cuisine that makes comfort food that's loved internationally. It involves coating slices of meat, or vegetables and tofu, with breadcrumbs, and then frying them in oil until golden and crispy. Served with the traditional curry sauce, these tacos are a new fusion favourite.
Ingredients
450 grams
Potatoes
1 unit(s)
Pear
1 bunch(es)
Coriander
1 unit(s)
Red Chilli
225 grams
Halloumi
(Contains: Milk)
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
50 grams
Aioli
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tbsp
Plain Flour
85 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice widthways.
Roughly chop the coriander (stalks and all). Thinly slice the red chilli.
Drain the halloumi and thoroughly pat dry with kitchen paper. Tear into 1-2cm chunks.
Add the halloumi to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.
Heat a large non-stick frying pan on high heat with a drizzle of oil.
Once hot, fry the halloumi until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Transfer the halloumi to a medium bowl.
In a small saucepan, combine the katsu paste and the water for the sauce (see pantry for amount). Warm through on medium heat.
Bring the sauce to the boil, then simmer for 1 min.
Pour the sauce over the halloumi in the bowl and toss to evenly coat with the sauce.
When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
In a medium bowl, combine the sliced carrot and cabbage mix with the aioli.
When everything's ready, lay the tortillas onto your serving plates (2 per person).
To make your tacos, top with the aioli slaw, katsu halloumi, pear slices, coriander and chilli (add less if you'd prefer things milder).
Serve with the wedges on the side.
