These Easy Cheesy Tacos are Delicious
Whip these up in a flash for some Mexican sunshine
- For the green salsa
- 1 green pepper, deseeded and sliced into four
- 2 large green tomatoes
- 2 echalion shallots, peeled and roughly chopped
- 1⁄2 bunch of coriander
- 2 tbsp extra virgin olive oil Juice of
- 2 limes Salt and pepper, to taste
- For the tacos
- 225g halloumi, sliced thickly
- 4 echalion shallots, peeled and sliced in half
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 8 small tortillas
- For the guacamole
- 2 ripe avocados
- Juice of 1 lime
- 1 tsp extra virgin olive oil
- Salt and pepper, to taste
To make the salsa, add all of the ingredients (reserving some of the chopped echalion to garnish) to a food processor and pulse to a chunky salsa.
Toss the halloumi slices and shallots with the olive oil, cumin, paprika and seasoning. Heat a griddle pan on a medium high heat and cook the halloumi and shallots until charred and cooked through.
While they are cooking, make the guacamole. Slice and de-stone the avocados. Add to a bowl with the rest of the ingredients and roughly mash with a fork. Warm the tortillas through in a dry frying pan.
To assemble the tacos, spread each tortilla with a tablespoon of guacamole. Add a few halloumi slices and an echalion half. Top with a generous spoon of the green salsa, and some finely chopped echalion.
