As the weather warms up, this Mexican classic by Holly @thehealthyhunter is a quick way to get a whole lot of fresh flavours with a gut loving twist.
Be sure to start out with great tortillas, you really can’t go past La Tortilleria because they’re made the traditional way in Melbourne with just non-GMO corn and salt.
By adding a serve of kimchi to these tacos you can skip the jalapenos, unless you’re a real spice fanatic, in which case double up!
- 8 x tortillas
- 2 x avocados finely sliced
- 1 tsp extra virgin olive oil
- 200g haloumi, sliced into 5mm thick slices
- 1/3 cup finely sliced spring onion (or red onion)
- Juice and zest of 1 lime
- 2 tomatoes, diced
- 1/3 cup coriander leaves, roughly chopped
- 1 red chilli, finely diced
- 6 tbs plain yoghurt
- Gaga's Kimchi
- Mixed lettuce to serve, if you want more greenery
- Lime wedges, to serve
Place a non stick pan on medium high heat. Add the tortillas 2 at a time, flipping after 1 minute just to soften up and heat through. Place on serving plates.
Add oil to the pan (optional, makes it more golden yes please) and add the haloumi. Fry for a couple of minutes either side until golden.
Place some sliced avocado on each tortilla, top with a Tablespoon of salsa. Follow with some haloumi slices and then a little more salsa and a tsp of yoghurt drizzled or dotted over.
Add the kimchi and lettuce to the taco.
Season with black pepper and serve with a wedge of lime to squeeze over before eating.