Seared Halloumi Tacos topped with Sauteed Onions, Roasted Sweet Potatoes & Pickled Radish-Cabbage Slaw
- Milk
- Eggs
- Wheat
- Soy
Ingredients
1 unit
Onion
1 unit
Sweet Potato
6 ounce
Grilling Cheese
(Contains: Milk)
5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Dried Oregano
4 ounce
Coleslaw Mix
½ teaspoon
Garlic Powder
½ tablespoon
Southwest Spice Blend
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Adjust racks to top position and preheat oven to 425 degrees.Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges. Toss potato on a baking sheet with a large drizzle of olive oil, half the southwest seasoning (all the seasoning for 4 servings), big pinch of salt and pepper. Spread out across sheet in a single layer. Roast on top rack, tossing three-quarters of the way through, until golden brown, 20-25 minutes.
Meanwhile, halve, peel, and thinly slice onion. Trim and thinly slice radishes into rounds. Cut halloumi into 6 pieces (sticks?), lengthwise; pat dry with paper towels.
Add a drizzle of oil in a large pan, preferably non stick, over medium heat. Add sliced onion and season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes (Editorial: Style guide says 10-15 minutes, but since most of the customers get a smaller onion, this is way to long of a cook time.). Transfer onions to a small bowl; wipe out pan.
Meanwhile,In a small microwave-safe bowl, combine radishes, vinegar, 2 TBSP water (4 TBSP for 4), 1 tsp sugar (2 tsp for 4), and a pinch of salt; cover with plastic wrap and microwave for 30-60 seconds. Stir and set aside to pickle.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once hot, add cheese and cook until browned, 1-2 minutes per side. Transfer cheese to a plate.
Meanwhile, in a medium bowl, combine mayonnaise, 1 TBSP of radish pickling liquid (2 TBSP of liquid for 4), half the garlic powder (all the garlic powder for 4), oregano, a pinch of salt and pepper. Add coleslaw mix and radishes (drained first) and toss until coated.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about seconds.
Divide potatoes and halloumi between tortillas. Top with onions and cabbage-radish slaw. Serve.
