These vegetarian tacos are full of a high-protein cheese that doesn't get too gooey when grilled.
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium heat. Add onion and green and red peppers; cook, stirring often, for 2 to 3 minutes. Sprinkle with chili powder and season with salt and pepper. Cook for 1 minute; set aside.
Using vegetable peeler, thinly shave halloumi cheese. Preheat air fryer to 400°F. Spray air fryer basket with cook ing spray. Sprinkle halloumi over tortillas. Transfer 4 to 6 tortillas to air fryer basket and cook until halloumi is lightly browned and tortillas are crispy, 3 to 4 minutes. Keep warm. Repeat with remaining tortillas.
Top tortillas with reserved onion mixture, shredded cabbage, Pineapple Salsa and Chipotle Sauce. Sprinkle with fresh cilantro, if using.
Pineapple Salsa
In bowl, combine 1 cup peeled, diced fresh pineapple, 3 tbsp diced red onion, 2 tbsp diced sweet red pepper, 2 tbsp tomato sauce, 1 tbsp olive oil and 1 tsp maple syrup. Season with salt and pepper. Makes 1 1/2 cups.
Chipotle Sauce
In bowl, whisk together 1/2 cup sour cream, 2 tbsp lime juice, 1 tbsp maple syrup and 1 tsp chipotle powder. Season with salt and pepper. Makes 2/3 cup.
Nutritional facts Per serving: about
- Calories 780
- Total fat 44 g
- Saturated fat 19 g
- Cholesterol 95 mg
- Sodium 1200 mg
- Total carbohydrate 64 g
- Fibre 6 g
- Sugars 11 g
- Protein 32 g
- Iron 4.2 mg
