Succotash Halloumi Tacos

1 pkg Halloumi, cut into 1/4" slabs

1 ear corn, kernels cut from cob

1 yellow squash, seedy middle removed & cut into 1/2" wedges

1/2 jalapeño, thinly sliced *optional

4 baby bella mushrooms, thinly sliced

1 cup curly kale, chopped

olive oil

salt

pepper

amberoncini seasoning

water to deglaze

flour tortillas & butter

Heat cast iron skillet over med-hi. Fry Halloumi cheese 1-2 mins each side, remove from heat and set aside.

Once skillet gets hot again, add corn kernels & yellow squash. Do not stir or turn or add oil at this point, allowing them to char. Once charred, toss in jalapeños, mushrooms and kale. Drizzle olive oil, amberoncini house seasoning and toss together. If needed, splash some water to deglaze and loosen yummy bits from the bottom of the skillet. Once everything is cooked down, approximately 5 minutes, season to taste with salt & pepper then remove from heat.

Amber Tip: Crisp up tortillas with butter in skillet before serving.