Halloumi, Pepper and Sweetcorn Tacos With Sweet Potato Fries

Name: Halloumi, Pepper and Sweetcorn Tacos With Sweet Potato Fries with Chipotle Mayo
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Echalion Shallot; 150 Sweetcorn; 6 Plain Taco Tortillas; 10 Chipotle Paste; 1 Spring Onion; 250 Sweet Potato Fries; 250 Halloumi; 1 Green Pepper; 2 Mayonnaise

with Chipotle Mayo

Mimi MorleyPublished on December 17, 2020

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Tags:

Rapid

•Veggie

•Spicy

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

150

Sweetcorn

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Chipotle Paste

Spring Onion

250

Sweet Potato Fries

250

Halloumi

(Contains: Milk)

Green Pepper

(May contain traces of: Celery)

Mayonnaise

Nutritional information

Energy (kcal)960 kcal

Energy (kJ)4017 kJ

Fat44 g

of which saturates21 g

Carbohydrate99 g

of which sugars16 g

Protein40 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Bowl

Cooking Instructions and Tips

a) if you've decided to add sweet potato fries to your meal, preheat the oven to 210°C. b) Pop the sweet potato fries on a baking tray, drizzle with oil and season with salt and pepper. c)Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 18-20 mins, turning halfway. d) Meanwhile, halve, peel and thinly slice the shallot. e) Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. f) Drain and rinse the sweetcorn in a sieve. g) Chop the halloumi into 2cm chunks.

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, stir fry until the pepper has softened and the sweetcorn has coloured slightly, 4-5 mins.

a) Add the shallot to the pan with the veg, stir together and cook until the shallot is soft too, 3-4 mins.

a) Meanwhile, pop the mayo in a bowl and add the chipotle paste (see ingredient list for amount). Mix together and leave to the side. b) Trim the spring onion and thinly slice.

a) Once the veggies are soft, remove them to a bowl and pop your frying pan back on medium-high heat with a drizzle of oil. b) Add the halloumi to the pan and fry until golden brown on all sides, 5-6 mins. c) Turn every minute or so. d) Meanwhile, pop your tacos into the oven to warm through for 2-3 mins. e) Once cooked, remove the pan from the heat.

a) Spread the chipotle mayo evenly on each of the tacos. b) Divide the veg between the tacos and finish with some cubes of halloumi. c) Sprinkle over the spring onion, serve with the sweet potato fries, enjoy!

Step 1 MOD:

a) if you've decided to add sweet potato fries to your meal, preheat the oven to 210°C.

b) Pop the sweet potato fries on a baking tray, drizzle with oil and season with salt and pepper.

c)Toss to coat then spread out in a single layer and roast on the top shelf of your oven until soft and golden, 18-20 mins, turning halfway.

d) Carry on with the rest of the step and recipe as instructed.

Step 6 MOD:

a) If you've added sweet potato fries to your recipe, serve on the side if your tacos and enjoy!