Recipe by: Mike Reid featured on Good Chef Bad Chef
Ingredients
Masa Tortillas
- 200g masa harina
- 250ml warm water
- ½ tsp sea salt
Chilli Mango Salsa
- 1 large ripe mango, peeled and diced
- ½ red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 lime, juiced
- 1 tbsp chopped coriander leaves
- Sea salt and freshly ground black pepper, to taste
Crispy Haloumi
- 400g haloumi, cut into 1.5cm thick batons
- 2 tbsp cornflour
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp olive oil
To Serve
- 1 avocado, sliced
- Extra coriander leaves
- Lime wedges
Crispy Haloumi Tacos with Chilli Mango Salsa
METHOD
To make the masa tortillas, combine the masa harina and sea salt in a bowl.
Pour in the warm water and mix until a soft dough forms. Knead for 1–2 minutes until smooth, then cover with a damp tea towel and rest for 10 minutes.
Divide into 8 equal balls. Using a tortilla press (or rolling pin between two sheets of baking paper), press each into a thin round about 12 cm wide.
Heat a dry frying pan over medium-high heat and cook each tortilla for 30-40 seconds per side until lightly charred. Stack in a clean, damp tea towel to keep warm.
For the chilli mango salsa, place the mango, red onion, chilli, lime juice and coriander in a bowl. Season with sea salt and pepper and toss gently. Set aside to develop flavour.
For the crispy haloumi, mix the cornflour, smoked paprika and ground cumin in a shallow dish with a pinch of sea salt and pepper. Coat the haloumi batons lightly in the seasoned cornflour. Heat the olive oil in a frying pan over medium-high heat and cook the haloumi for 2–3 minutes per side until golden and crisp.
To assemble, place avocado slices onto each warm tortilla, add pieces of crispy haloumi and spoon over a generous amount of chilli mango salsa.
Finish with coriander leaves and serve with lime wedges.
