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Tacos with crispy polenta-halloumi
Halloumi with a crispy layer of polenta in a gordita with red onions, raw vegetables, carrots julienne and butter lettuce.
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Ingredients
Directions
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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.
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Scoop occasionally.
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Cut the halloumi in half (cut through the opening).
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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.
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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.
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Heat the oil in a large pan or wokkentot 180 ° C.
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You know that the oil is hot enough when it starts to fizz immediately when you put a piece of bread in it.
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Fry the halloumi in parts for 1½ minutes or until golden brown.
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In the meantime, heat the gorditas according to the instructions on the packaging. Let the onions drain and season with the tabasco.
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Mix the coleslaw with the carrot julienne.
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Cover each gordita with the coleslaw, some butterhead, halloumi and the marinated onions. Or serve everything in separate dishes.
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Nutrition
670Calories
Sodium0% DV1.400mg
Fat55% DV36g
Protein46% DV23g
Carbs20% DV61g
Fiber24% DV6g
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