HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHalloumi, Pepper And Sweetcorn Tacos With Sweet Potato Fries
Halloumi, Pepper and Sweetcorn Tacos With Sweet Potato Fries

Halloumi, Pepper and Sweetcorn Tacos With Sweet Potato Fries

with Chipotle Mayo

Custom recipe
Read more


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Sweet Potato Fries

1 unit(s)

Echalion Shallot

1 unit(s)

Green Pepper

1 pack(s)


250 grams



2 sachet


(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)4017 kJ
Energy (kcal)960 kcal
Fat44.0 g
of which saturates21.0 g
Carbohydrate99 g
of which sugars16.0 g
Protein40 g
Salt4.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!