Halloumi and Sweet Potato Tacos
Recipe by Brett Anderson | Total time: 20 minutes I came up with this idiosyncratic recipe during the years that Oscar, our oldest son, was a pescatarian. It’s so good that it remains a weeknight staple, even though Oscar eats meat again. Most of the prep can be completed while the oven is heating. I like to serve it with a simple coleslaw, which I often have premade in the fridge, and store-bought Mexican salsa verde. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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