Crunchy, wholesome and packing a massive flavour punch, these street food inspired tacos make for a quick, satisfying and colourful meal.
I’ve been testing out a new range of Deli Toppers from Baxters. I thought they just made soups, but oh no, this new range of pickles is really impressive and adds a quick and easy layer of flavour to your cooking. I love corner-cutting hacks like this that I can keep in the cupboard to shake things up on a weeknight when you haven’t got masses of time to slave over a stove.
I’m going to be showcasing the entire range in a series of recipe posts here on the blog. I’m starting with the Red Slaw which is a mixture of red and white cabbage, onions spiced with caraway seeds, black peppercorns, ground ginger and cinnamon in vinegar. It’s a beautifully pinky red colour and the lively flavours just knock your socks off. The recipe possibilities are endless, but just for starters you could stick some on your burger, stuff it in a cheese sandwich or on the side of a pork pie. But I wanted to come up with something a bit different.
We’re attempting to lighten up our diets this autumn after a summer of excess, so I’ve put together a salad with a three bean combo of creamy cannellini beans, black beans and lightly steamed French beans, chunks of salty griddled halloumi all tossed together in an Asian-inspired zesty dressing. You then simply spoon it all into crispy taco shells and top them all off with a dollop of creme fraiche and a generous helping of Red Slaw. It really is a messy, tasty feast that will drip down your chin. But I wouldn’t have it any other way!
Halloumi and Three Bean Tacos with Red Slaw
Prep time: 15 mins
Cook time: 10 mins
200g Fine French Beans
230g Cannellini beans, rinsed and drained
230g Black beans, rinsed and drained
2 limes, juice only
1 red chilli, deseeded and finely chopped
50ml olive oil (or sesame oil for a really Asian vibe)
2 tbsp runny honey
Good pinch of sea salt
A few twists of black pepper
250g block of halloumi cheese, thickly sliced
Handful fresh coriander, leaves picked and chopped
8 taco shells
Creme fraiche (or soured cream)
1 jar Baxters Red Slaw
- Lightly steam or boil the French beans, drain and plunge into cold water to cool and then chop. Add into a large bowl with the rinsed and drained pulses.
- Make the dressing by whisking together the lime juice, chopped chillies, olive oil, honey and season with salt and pepper checking the balance of flavours and adjusting amounts accordingly.
- Griddle the slices of halloumi until golden on each side, transfer to a chopping board and cut into cubes. Add into the bowl of beans, add the chopped coriander and toss everything together with the salad dressing.
- Line up the taco shells and spoon a generous amount of the bean salad into each one, add a dollop of creme fraiche and then a heaped tablespoon of Red Slaw, You can finish with a final flourish of chopped coriander and then serve.
Cook’s Tip: Any leftover bean salad makes excellent lunchbox fodder for the week ahead… you could put it in soft wraps or even have it on top of a jacket spud if you’re working from home.
Serving Tip: Tacos are tricky as they wibble wobble all over the shop. I used a nifty stand called a Taco Taxi that I ordered off Amazon – you can find them here.
Other items in the Deli Toppers range from Baxters include red onion, spicy slaw and jalapeños. RRP is £1.49 from the major supermarkets. Watch this space for more recipes and ideas, check out delitoppers.com and follow the conversation on Social Media with #GetTopping. You can also win a jar so you can try them for yourself! Click here to find out more
Disclosure: I have been commissioned by Baxters to create and share this recipe with you. All views and images are my own.