Halloumi Tacos with Mango Pico de Gallo and Charred Jalapeño Avocado Crema
Fresh, oozy halloumi tacos topped with a sweet and spicy mango Pico de Gallo and smoky, creamy avocado jalapeño sauce.
Ingredients
- 300g halloumi, sliced
- 6 small tortillas (flour or corn / masa for GF)
- 1 small handful red cabbage, thinly shredded
For the Mango Pico de Gallo - 1 ripe mango, diced
- 1 jalapeño, finely diced
- 1⁄2 red onion, finely diced
- Zest and juice of 1 lime
For the charred jalapeno and avocado crema - 1 jalapeño, charred and skin removed (you can do this over a gas burner or with a blow torch – it adds so
much more flavour – but in a pinch, you can skip the char altogether) - 1 avocado
- Juice of 1 lime
- 1 garlic clove
- 1⁄2 tsp salt (or to taste)
- 1⁄4 cup fresh coriander leaves
Method
1. Make Mango Pico de Gallo
Combine mango, chili, onion, lime zest, and juice in a bowl. Season with salt – this is the only element of this dish that should be made just before serving.
2. Make Jalapeño Avocado Crema
- Remove charred skin and seeds from jalapeño.
- Blend charred jalapeño, avocado, lime juice, garlic, salt, and coriander until smooth (I use a stick
blender in a jar for super quick clean up).
3. Cook Halloumi
- Pan-fry halloumi in a skillet with a little olive oil over medium heat for 2-3 minutes per side until
golden.
4. Char the Tortillas
- Heat tortillas until warm and lightly charred – these can be wrapped in a clean tea towel to keep warm.
5. Assemble Tacos
- Top each tortilla with shredded cabbage, halloumi, mango Pico de Gallo, and avocado crema. Add
pickled red onion if using and serve immediately. Enjoy!
Optional to serve
Pickled red onion (1 small red onion, 1⁄2 cup white vinegar, 1⁄2 tsp salt, 1 tsp sugar – marinate for at least 30 mins or overnight in the fridge)
Beef Flank Steak Fajitas
Quick, packed full of flavour and perfect for a fun weeknight dinner or easy entertaining.
Ingredients
- 600g flank steak
- 1 red, 1 yellow, and 1 green capsicum, sliced lengthways
- 1 brown onion, sliced lengthways
- 1 tbsp olive oil
For Fajita Seasoning - 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt and a few cracks of pepper
Serving Suggestions - Warm tortillas (wrap in a tea towel to keep warm) or coriander lime rice (see below)
- Guacamole, sour cream, salsa, or chipotle mayo
Method
1. Season and Cook Steak
- Mix fajita seasoning ingredients together and rub onto the flank steak, making sure to cover all sides and edges.
- Heat 1 tbsp olive oil in a skillet. Cook steak 4–5 minutes per side or until the internal temperature is 55°C (medium). Rest 5 minutes, then slice thinly against the grain – slicing against the grain on a flank steak is important, it will ensure that you get a beautiful, tender steak.
2. Char-Cook Veggies
- In the same skillet, without cleaning it (unless it’s particularly charred and dirty) cook capsicum and onion in a single layer for 1–2 minutes to develop a light char – don’t overcook as you still want to have a little bite.
3. Serve
- Arrange steak and veggies on a platter or skillet and serve with warm tortillas or coriander lime rice and your favourite toppings.
Optional Side – Coriander Lime Rice
Stir 1 tbsp lime juice, 2 tbsp chopped coriander, and 1 tbsp olive oil into 2 cups cooked, long grain
rice.
IMAGES: Morgan Sette
