Haloumi Tacos with Kimchi
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.
Make sure to use the freshest ingredients possible (tomatoes are coming into season) to get the most nutrients out of your meal. 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, skin and pip removed then 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
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.