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  2. mexican recipe

Crusted haloumi tacos with Mexican tomato salsa

These vegetarian Mexican tacos are stuffed with haloumi, sour cream, and canned black beans, and served with a tomato, garlic and jalepeno salsa salad.
  • 23 Mar 2017
Crusted haloumi tacos with Mexican tomato salsa
Cook: 15 Minutes - easy - Serves 2 - Vegetarian - nut-free - egg-free
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These vegetarian Mexican tacos are stuffed with haloumi, sour cream, and canned black beans, and served with a tomato, garlic and jalepeno salsa salad.

Ingredients

2 tsp cumin seeds

1 tsp smoked paprika

2 tbsp extra virgin olive oil

250 g haloumi, thinly sliced

200 g canned black beans, drained, rinsed

4 tortillas, warmed

⅓ cup sour cream

chilli sauce, to serve

lime wedges, to serve

Mexican tomato salsa

½ small red onion, finely chopped

1 small clove garlic, crushed

juice of 1 lime

2 ripe tomatoes, diced

2 tbsp pickled jalapeño pepper slices, finely chopped

Salt and pepper, to season

Method

  1. Mix Mexican tomato salsa ingredients together in a medium bowl and season. Cover and set aside.
  2. Combine cumin, smoked paprika and 1 tbsp of the oil in a small bowl, then rub all over haloumi.
  3. Heat a large non-stick frying pan over a medium-high heat. Fry haloumi 1½ minutes each side or until golden and crusted on each side.
  4. Meanwhile, heat a small frying pan over a medium heat and add remaining oil then pour in beans. Cook, stirring, for 5 minutes or until heated through.
  5. Spoon a little of the beans onto each tortilla. Add a few slices of haloumi, a little sour cream and tomato salsa and a drizzle of chilli sauce. Fold in half and serve with lime wedges.
  • mexican recipe
  • taco recipe
  • haloumi recipe

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