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Privacy NoticeCreating delicious meals for all of the family to enjoy doesn’t have to cost a fortune – as this mouthwatering taco bowl recipe proves. Bursting with flavour, these Mexican halloumi taco bowls will spice up your life thanks to their smoked paprika and Cajun seasoning kick. Filled with peppers, onion and chickpeas, the flavoursome tacos are bursting with goodness that will nourish your soul on the dreariest of winter days. With the option to personalise the dish with its toppings, heat-lovers can go crazy when it comes to adding the hot sauce, while those who prefer something a little less fiery can pile on the natural yoghurt instead. Mexican halloumi taco bowls Serves 4
These Mexican halloumi taco bowls are bursting with flavour
(Image: Ella Miller)
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Ingredients Olive oil 4 large flour tortilla wraps 2 peppers 1 red onion ½ x 400g tin of chickpeas 1 tbsp smoked paprika 1 tbsp Cajun seasoning Salt and pepper 225g halloumi 1 pack of pre-cooked Mexican rice 100g cherry tomatoes 1 x 150g tub of guacamole or 1 avocado To serve 4 tbsp natural yoghurt 1 tsp smoked paprika 1 tsp Cajun seasoning Fresh coriander, chopped Hot sauce, optional
Cardiff Mum’s Thrifty Feasts by Ashleigh Mogford is out now
(Image: Ella Miller)
Method Rub oil over the outside of a small oven-safe bowl. Make sure it’s really oily all over. Turn it upside down and place a tortilla wrap over it. Press tightly around the bowl, and wrap the whole thing in foil. Repeat with the remaining tortillas. Place in an air fryer on 200°C for 10 minutes, or in a preheated oven at 180°C fan for 10 minutes, or until golden. Remove the foil and bowls and place the tortilla bowls on a rack to cool. Meanwhile, slice the peppers and red onion and drain the chickpeas. Put them on a baking tray and coat with half the paprika and the Cajun seasoning, season with salt and pepper and drizzle with oil. Bake at 200°C for 20 minutes. Slice the halloumi and sprinkle on the remaining paprika. Fry in a pan with a little oil until golden on both sides. Place the rice, vegetables, chickpeas and tomatoes in separate quarters of the tortilla bowls and add guacamole or avocado. Top with the halloumi. Put the yoghurt in a separate bowl with the paprika and Cajun seasoning and mix together to make a dressing. Drizzle the dressing over the tacos and finish with chopped coriander and hot sauce, if you like it spicy. Cardiff Mum’s Thrifty Feasts by Ashleigh Mogford (Penguin Michael Joseph, £22)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
