Tacos with crispy polenta-halloumi

Name: tacos with crispy polenta-halloumi
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Red onion; 100 ml Red wine vinegar; 225 g halloumi; 1 medium sized egg; 75 g polenta corngris; 1 liter peanut oil or frying oil; 8 gordita; 2 tl Tabasco chipotle; 250 g coleslaw raw vegetables; 150 g carrot julienne; 100 g butter lettuce

Halloumi with a crispy layer of polenta in a gordita with red onions, raw vegetables, carrots julienne and butter lettuce.

Ingredients

Directions

Cut the red onion into wafer-thin half rings. Put in a bowl and pour in the vinegar. Sprinkle with salt and let alone until used.
Scoop occasionally.
Cut the halloumi in half (cut through the opening).
Cut the two slices each lengthwise into 3 pieces and then into 1 cm widths in width. You now have pieces of 1½ x 1½ x 1 cm.
Break the egg over a bowl and beat with a fork. Put the polenta in a different bowl. Roll the halloumi successively through the egg and the polenta.
Heat the oil in a large pan or wokkentot 180 ° C.
You know that the oil is hot enough when it starts to fizz immediately when you put a piece of bread in it.
Fry the halloumi in parts for 1½ minutes or until golden brown.
In the meantime, heat the gorditas according to the instructions on the packaging. Let the onions drain and season with the tabasco.
Mix the coleslaw with the carrot julienne.
Cover each gordita with the coleslaw, some butterhead, halloumi and the marinated onions. Or serve everything in separate dishes.