Name: Soft tacos with grilled haloumi, mango and jalapeno salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: mexican
Ingredients: 60-80ml (1/4 -1⁄3 cup) pickled jalapeño liquid; 30.00 ml drained pickled jalapeños; 1 lime, rind finely grated, juiced; 250.00 ml fresh coriander leaves, plus extra, to serve; 250.00 ml fresh parsley leaves; 1 small red onion, chopped; 200g cherry tomatoes, quartered; 2 mangoes, cut into 1cm pieces; 360g haloumi, thickly sliced; 8 soft tortillas, warmed; 2 avocados, thinly sliced

Soft tacos with grilled haloumi, mango and jalapeno salsa

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Grilled haloumi tacos with spicy mango jalapeno salsa.

Ingredients:

60-80ml (1/4 -1⁄3 cup) pickled jalapeño liquid
30.00 ml drained pickled jalapeños
250.00 ml fresh coriander leaves, plus extra, to serve
250.00 ml fresh parsley leaves
1 small red onion, chopped
200g cherry tomatoes, quartered
2 mangoes, cut into 1cm pieces
360g haloumi, thickly sliced
8 soft tortillas, warmed
2 avocados, thinly sliced

Instructions:

In a blender, combine 1⁄4 cup of the pickling liquid, jalapeños, lime rind, coriander, parsley, and half of the onion. Blend until smooth, adding more pickling liquid as needed. Season generously and transfer the mixture to a bowl.
Mix the tomato and the leftover onion, then drizzle with fresh lime juice and season to taste. Place the mango in a separate bowl, season with your favorite spices.
Preheat a barbecue grill or chargrill pan over medium heat. Lightly coat the haloumi with olive oil. Grill the haloumi for 1-2 minutes on each side until it gets a nice char. Slice into strips before serving.
Top warm tortillas with the tomato mixture, mango, haloumi, avocado, jalapeño salsa, and extra coriander for a delicious presentation.

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