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Chargrilled lime and Chilli Halloumi Tacos

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15 MINS

35 MINS

4 Portions

INGREDIENTS

2 x 250g blocks of Halloumi
½ lime, juice and zest
4 tbsps sweet chilli sauce
2 tsps oil
1 large red pepper, halved and deseeded

Mango Salsa
1 small red onion, finely chopped
1 medium mango, finely chopped
1 red chilli, deseeded and finely chopped
½ lime, juice and zest
1 small bunch coriander, finely chopped

To serve
4 soft flour tortilla wraps
4 tbsps mayonnaise
100g Little Gem lettuce, shredded

METHOD

1.   Take the halloumi out of the packaging and pat dry on kitchen paper, then cut into 4 slices per block.
2.   Zest the lime and add to a mixing bowl with the sweet chilli sauce and 1 tsp oil. Place the halloumi on a shallow tray and drizzle over the marinade, leave to one side for the flavours to develop.
3.   Insert the 10 in 1 wire rack into the air fryer with the grill plate, ridge side up, on top of the rack . Set the temperature to 200C and preheat the grill plate for 3 minutes.
4.   Carefully place the pepper onto the hot grill plate and cook for 10 minutes, turning halfway through, until the peppers have softened and charred. Remove from the airfryer and thinly slice.
5.   Next, cook the halloumi on the grill plate in 2 batches for 12 minutes, again turning halfway through.
6.   Whilst the halloumi cooks, place all of the mango salsa ingredients into a bowl, mix well and season with salt and black pepper.
7.   When the halloumi is ready, take the rack and grill plate out of the airfryer and put onto a heat proof surface. Wear oven gloves to remove the wire rack and grill plate from the airfryer, as they will be very hot. Put the halloumi onto a board before cutting into slices.
8.   Place the wraps on two airflow racks and set the temperature to 180C for 3 minutes to warm them.
9.   To serve, spread the mayonnaise evenly over each wrap, top with the lettuce, salsa and halloumi.

TIP

This recipe also works really well with flatbread and pita bread.