Crispy Tacos with halloumi | Charalambides Christis
FrixosPersonalChefing
Suitable for vegetarians
May 27, 2022
Crispy Tacos with halloumi!
Prep Time
30
mins
Cook Time
30
mins
Serves
6
Ingredients
- 6 Tortillas, about 52cm in diameter
- 1 x 225g Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, sliced in 4mm thickness, about 12 slices
- 2 tbsp EVOO, Extra Virgin Olive Oil
- ⅓ cup Purple Cabbage, thinly cut
Melon Salsa:
- ½ Small Melon, about 200g, peeled and diced, smaller than 1 cm
- ½ Large Red Long Horn Pepper, seeded and diced, smaller than 1 cm
- ½ Medium Red Onion, chopped, smaller than ½ cm
- 2 tbsp Fresh Cilantro, chopped
- 1 tbsp Sweet Chili Sauce
- 25ml Lime Juice
- Pinch of Sea Salt
Avocado-Wasabi Cream:
- 1 Avocado, peeled and seeded
- 50ml Dairy Cream with 35% fat, Charalambides Christis
- 2 tbsp Fresh Mint, chopped
- 1 tbsp Wasabi powder, or English Mustard Powder if not available
- 1 tbsp Apple Cider Vinegar
- 25ml Lime Juice
- 1 tbsp Honey
- Pinch of Sea Salt
Instructions
- We start with the melon salsa by adding all the ingredients to a bowl and mixing gently. Taste and season with more salt and lime juice if not already tasting ‘fantastic’. Keep aside for at least 30’ for the flavours to marry together.
- Next, we make the avocado-wasabi cream by placing all the ingredients to the bowl of a food processor with the metal plate attached. Pulse for a while until the mint is well cut and a nice, not too thick, sauce is created. If too thick, then add more cream. Taste and season with more salt and lime juice. Keep aside refrigerated.
- For the Halloumi we use a large frying pan placed on medium heat. We add the 2 tbsp of olive oil and a minute later we toss in the halloumi slices cooking for about 3’ each side and until nicely golden coloured and a bit charred/burnt. Remove from the pan and keep aside.
- In the meantime, we turn the oven to 110°C, air circulation and we place the rack in the middle. We place the tortillas folded on the rack in order to make them u-shaped and cook for about 15’. Turn off the oven, open the oven’s door and allow to cool and become crispy.
- To build the tacos, we fill each one with some melon salsa, then add 2 slices of the halloumi, couple of strings of the purple cabbage and on top we drizzle some of the avocado-wasabi cream.
