Want an unforgettable summer lunch? This is where Mexico and Cyprus meet... on a plate.
Ingredients (for 8 servings):
500g of mushrooms, cut into quarters;
3 tablespoons of olive oil;
1 teaspoon of salt;
1 teaspoon of black pepper;
1 large cooked chorizo sausage (125g) sliced into pieces;
200g halloumi cheese, cut in half;
8 medium-sized tortillas , warmed;
Chopped fresh peppers;
Chopped coriander.
Preparation method:
Combine the mushrooms with olive oil, salt, pepper and oregano in a bowl. Place on the baking tray and cook in the oven at 200 degrees for 30 minutes. Remove, set aside and let cool slightly;
Preheat some oil in a pan and cook the chorizo over low heat for a few minutes until crispy. Remove and set aside;
Fry the halloumi cheese for two minutes, until golden. Then, cut it into small, uniform slices;
Combine the mushrooms, chorizo and halloumi in a separate bowl.
To make a taco, place 2 or 3 tablespoons of the mushroom mixture in a warmed tortilla . Garnish with fresh pepper and coriander and serve. Wash it down with a beer!
Mushroom, Chorizo and Halloumi Tacos
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