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    Spicy halloumi tacos with sweet pepper salsa

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    Spicy halloumi tacos with sweet pepper salsa

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    150g pack baby sweet peppers, deseeded and finely chopped
    1 shallot, finely chopped
    ¼ x 25g pack coriander, roughly chopped
    3 limes, juice of 2, 1 cut into wedges
    156g pack Old El Paso 12 Crunchy Taco Shells
    1 tbsp vegetable oil
    300g courgette, diced
    300g pack butternut & edamame stir fry
    120g Essential 30% Reduced Fat Cypriot Halloumi, diced
    2 tsp Cooks’ Ingredients Barbacoa Seasoning


    1. Preheat the oven to 180ºC, gas mark 4. Mix the sweet peppers, shallot, coriander and lime juice to make a salsa. Season and set aside. Spread the taco shells onto a large baking sheet and toast in the oven for 3 minutes. Remove and set aside.

    2. Warm a large frying pan over a high heat. Add the oil and once hot, add the courgette, stir fry vegetables and halloumi. Sauté for 5 minutes, tossing occasionally. Sprinkle in the barbacoa seasoning and toss until evenly coated. Cook for another 3 minutes.

    3. To serve, load each taco with a few spoonfuls of the vegetable filling and top with some pepper salsa. Garnish with the remaining lime, cut into wedges, ready to squeeze over.  

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    Cook’s tip If you have standard peppers in mixed colours, these would also work well in this simple salsa, or if time is pressing, you could use one of our ready-made tubs of fresh chilled salsa instead. We stock lots of prepared stir fry packs too, so try varying them to keep this recipe interesting – the super bright pack works particularly well.


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