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Halloumi, Pepper and Sweetcorn Tacos

Halloumi, Pepper and Sweetcorn Tacos

with Tomato Salsa and Chipotle Mayo

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Looking for a quick and tasty midweek dinner option? Try cooking up our Halloumi, Pepper and Sweetcorn Tacos in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicyVeggie
Allergens:MilkEggMustardCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

150 grams

Sweetcorn

250 grams

Halloumi

(ContainsMilk)

1 unit(s)

Medium Tomato

1 sachet

Ground Cumin

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

½ sachet

Chipotle Paste

1 unit(s)

Spring Onion

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3803 kJ
Energy (kcal)909 kcal
Fat49.0 g
of which saturates23.0 g
Carbohydrate81 g
of which sugars17.0 g
Protein38 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Sieve
Cutting board
Knife
Medium Bowl
Frying Pan
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Preheat the oven to 180°C.
b) Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
c) Drain and rinse the sweetcorn in a sieve. Chop the halloumi into 2cm chunks.
d) Chop the tomato into 1cm chunks, then pop into a medium bowl and set aside.

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the pepper and sweetcorn.
c) Season with salt and pepper, then stir-fry until the pepper has softened and the sweetcorn has coloured slightly, 4-5 mins.

3

a) Add the onion and ground cumin to the pan with the veg. Stir together and cook until the onion has softened, 3-4 mins.

4

a) Meanwhile, pop the mayo into a small bowl with the chipotle paste (see ingredients for amount). TIP: Add less chipotle if you don't like too much heat. Mix together and set aside.
b) Trim and thinly slice the spring onion.
c) Add the spring onion to the tomato bowl. Drizzle with olive oil, season with salt and pepper then mix together. Set aside.

5

a) Once the veggies are soft, transfer them to another bowl and pop your frying pan back on medium-high heat with a drizzle of oil.
b) Once hot, add the halloumi to the pan and fry until golden, turning frequently, 4-5 mins.
c) Meanwhile, pop your tortillas into the oven to warm through for 2-3 mins.
d) Once the halloumi is cooked, remove the pan from the heat.

6

a) Spread the chipotle mayo evenly on each of the tortillas.
b) Divide the veg between the tacos and finish with the halloumi.
c) Spoon the tomato salsa over each taco (3 per person). TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!