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halloumi and guacamole tostadas
4
40 minCrispy corn tortillas topped with grilled halloumi, creamy guacamole, crunchy red cabbage, fresh iceberg lettuce, sliced radishes and pickled red onions. Perfect for a BBQ.
- 2 packages halloumi, 160 g each, sliced
- 45 ml (3 tablespoons) olive oil
- 8 small corn tortillas
- 375 ml (1 1/2 cup) red cabbage, chopped
- 250 ml (1 cup) iceberg lettuce, chopped
- 4 radishes, thinly sliced
- 1 lime, quartered
- 1 red onion, thinly sliced
- 250 ml (1 cup) red wine vinegar
- 20 ml (4 teaspoons) sugar
- 1 pinch salt
For the pickled red onion :
- 2 avocados
- 1 jalapeno, seeded and chopped (optional)
- 1/2 lime (zest and juice)
- Salt and freshly ground pepper to taste
- 60 ml (1/4 cup) 14% sour cream
- 60 ml (1/4 cup) chopped fresh cilantro
- 30 ml (2 tablespoons) chopped green onion
For the guacamole :
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