10-Minute Halloumi Tacos With Peri-Peri Mayo
Ingredients (Serves Two)
2 spring onions
2tsp smoked paprika
1tsp dried oregano
½tsp dried chilli flakes
200g halloumi cheese
15ml cider vinegar
6 seeded tortillas
150g can of sweetcorn
1tbsp olive oil
Add the mayonnaise, smoked paprika, oregano, chilli flakes and cider vinegar to a small bowl. Add the olive oil, 1tbsp water and a pinch of salt. Give it a good mix – this is your peri-peri mayo.
Drain the sweetcorn. Slice the spring onion finely. Cut the lime in half and cut one half into two wedges.
Add the drained sweetcorn and chopped spring onion to a bowl. Add the juice of the lime half (save the wedges for later) and a pinch of salt and give it a good mix – this is your sweetcorn salsa.
Cut the avocado in half lengthways, around the stone. Remove the stone using a teaspoon. Scoop the avocado out of the skin using a spoon and slice it finely, lengthways.
Cut the halloumi into 12 slices. Heat a large, dry, wide-based pan (preferably non-stick) over a high heat. Once hot, add the halloumi slices. Cook for one to two minutes on each side or until golden.
Put the seeded tortillas on a plate. Put the plate in the microwave and cook for one to two minutes, or until warmed through.
Add the golden halloumi to the warmed tortillas. Top with the sweetcorn salsa and sliced avocado. Drizzle over the peri-peri mayo and serve with lime wedges on the side.
Source: Joe Wicks 10 minute Meals