Free recipe · 35 minutes
Smoky Paprika Beef Pasta
with Sweet Pepper and Creamy Tomato Sauce
View recipeSticky Paprika Halloumi Tacos
with Sweet Peppers and Red Onion
Free family dinner
- Estimated total time
- 30 minutes
- Serves
- 2 adults and 1 toddler (3 people)
- Portions
- Standard household portions
These amounts are for the whole household. The toddler portion is smaller than an adult portion.
Jump to the methodBy Green Leaf Cooking
Use these fixed quantities for this recipe, or open it in the app to adjust your household, portions and suitable pack sizes. A planned week can make small pack-fit adjustments.
Method
Before you start
Brown the peppers before the halloumi goes in; crowding everything together stops the cheese taking on colour.
Prep the Vegetables
- Halve the red pepper and yellow pepper, remove the cores and seeds, then slice into thin strips. Halve, peel and thinly slice the red onion.
Soften the Peppers
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the peppers and red onion with 1 tsp paprika and black pepper.
- Cook for 8–10 mins, stirring regularly, until soft with browned edges. Transfer to a plate.
Brown the Halloumi
- Drain the halloumi, pat it dry and cut into 1cm-thick strips. Dust with another 1 tsp paprika.
- Return the pan to medium-high heat and fry the halloumi for 2–3 mins on each side until golden.
Make It Sticky
- Return the peppers and onion to the pan. Add 3 tbsp sweet chilli sauce and toss for 30–60 secs until everything is glossy; take the pan off the heat before the sauce catches.
Warm and Fill
- Warm the mini tortillas for 20–30 secs per side in the clean dry pan and stack them beneath a clean tea towel.
- Fill with the sticky peppers and halloumi, then drizzle the remaining 2 tbsp sweet chilli sauce over the adult tacos.
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