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Spicy halloumi tacos with sweet pepper salsa
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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.
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.
Typical values per serving:
Vegetarian/source of protein/2 of your 5 a day
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