Southwest-Spiced Halloumi & Sweet Potato Tacos
with Caramelized Onion & Creamy Pickled Radish Slaw
- Milk
- Eggs
- Wheat
- Soy
Southwest-spiced sweet potato wedges and golden grilling cheese (aka halloumi) pack serious flavor into these veggie tacos! Caramelized onion adds sweetness while a creamy, tangy pickled radish slaw cuts through the richness. Proof that meatless tacos can be absolutely magnificent!
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
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut sweet potato into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the Southwest Spice Blend (all for 4 servings), salt, and pepper. Spread out in a single layer.
-
Roast on top rack until golden brown, 20-25 minutes, tossing three-quarters of the way through.
-
Meanwhile, halve, peel, and thinly slice onion. Trim and thinly slice radishes into rounds. Slice grilling cheese lengthwise into 6 pieces (12 pieces for 4 servings); pat dry with paper towels.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes.
-
Turn off heat; transfer to a small bowl. Wipe out pan.
-
While onion cooks, in a second small microwave-safe bowl, combine radishes, vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings). Cover with plastic wrap and microwave for 30-60 seconds.
-
Carefully remove and discard plastic wrap. Set radishes aside to pickle, stirring occasionally.
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Heat a drizzle of oil in pan used for onion over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
-
Transfer to a plate.
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In a medium bowl, combine mayonnaise, oregano, half the garlic powder, and 1 TBSP radish pickling liquid (all the garlic powder and 2 TBSP radish pickling liquid for 4 servings). Season with salt and pepper.
-
Add coleslaw mix and pickled radishes (draining first); toss until coated.
-
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
-
Divide tortillas between plates. Top with sweet potato, grilling cheese, caramelized onion, and slaw. Serve.
