Wednesday 13 February 2013

Chicken Haloumi Tacos With Mango Salsa

chicken tacos with fresh salsa and cilantro

Its time to go back to work tomorrow, no more Chinese new year holidays... I have had a great CNY meeting up with friends, hiking, and barbecuing. With my exam fast approaching I had to spend a few hours of the holiday studying, I have been reviewing a lot at home and even met up with friends to study at the peak cafe. (Next time I think we will meet at a coffee shop the 4 glasses of mulled wine may have slightly impaired our studying abilities)

So to procrastinate a little more tonight I decided to make some tacos tonight. I have completely experimented with this recipe and added Haloumi cheese, which is not Mexican at all, but I figured fried Haloumi its got to be good. For the marinade I used a garlic press to crush the shallots and garlic, which worked well to coat the chicken better then when I mince it. I made corn tortilla from masa harina, they are very simple to make just add water to the masa, press in tortilla press and cook each side. The tacos turned out great, I will defiantly be making this recipe again, it was light but packed with flavour the tartness of the mango and the fresh cilantro added a excellent dimension of flavour. Hope you enjoy!
cooked chicken and Haloumi

4 fillets chicken, sliced
2 teaspoons cumin seeds
1/2 teaspoon Mexican oregano
2 cloves garlic
2 shallots
80g Haloumi cheese
1 Tablespoon oil

1. Roast cumin seeds in oven for 2-3 minutes until fragrant, grind in mortar and pestle.
2. Mince garlic and shallots (I used garlic press to crush the garlic and shallots)
3. In bowl ground cumin, oregano, garlic and shallots and stir.
4. Add chicken to mixture and coat, let marinate for at 1 hour.
5. Cut Haloumi cheese into 1cm cubes
6. Heat skillet add oil, add chicken and sauté for 2 minutes, add Haloumi cheese and sauté until chicken is cooked and Haloumi is golden colour (approximately 4 minutes)
slicing mango for salsa

Mango & Avocado Salsa 
8 cherry tomatoes
1 mango
1 avocado
1/4 onion
1 chili
Juice of 1 lime

1. Cut cherry tomatoes into small pieces.
2. Cut avocado in half remove pit, and scoop out inside, cut into pieces.
3. Cut sides off mango around pit, slice cube pattern into mango (see photo) and scoop mango pieces out.
4. Mince onion and chili
5. Mix all ingredients together, and stir.
6. Scoop dollop on top of tacos, and sprinkle chopped cilantro on top.


  1. Hey, thanks for the the addition of mangoes to chicken...bookmarked!!