Chargrilled Haloumi & Corn Tacos

9 Ingredients

Number of servings

5milliliter extra virgin olive oil cooking spray
500grams pkt sweet corn cobs, husks and silks removed
2 limes
1/2 bunch coriander, leaves picked
1 jalapeno, thinly sliced
360grams Lemnos Haloumi Cyprus Style, sliced
8 mini flour tortillas
1/4 red cabbage, finely shredded
2tablespoons chipotle sauce

Nutrition per serving

35% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Turn your tacos up a notch with soft, savoury chargrilled slices of Lemnos Haloumi Cyprus Style; it's an addition worth shouting about.

Method

Step 1 of 4

Preheat a greased barbecue grill on high heat. Spray corn with oil. Cook, turning, for 6-8 minutes or until lightly charred. Transfer to a board. Cool for 5 minutes. Using a sharp knife, cut kernels off corn cobs in large chunks and transfer to a bowl. Juice 1 lime. Add coriander, jalapeños and lime juice to the corn. Gently toss to combine.

Step 2 of 4

Reduce barbecue grill to medium heat. Cook haloumi for 1-2 minutes each side, or until lightly charred.

Step 3 of 4

Meanwhile, heat a greased barbecue plate over medium-high heat. Cook tortillas for 30 seconds each side or until golden.

Step 4 of 4

Top tortillas with cabbage and corn mixture. Drizzle with chipotle sauce. Arrange haloumi on top and fold to enclose. Cut remaining lime into wedges and serve with tacos.

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