Halloumi Tacos with Pineapple Salsa & Aji Verde
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(57)
Ingredients
8 tacos
- 8 small corn or flour tortillas
- 8 ounces halloumi cheese, sliced into ¼” wide rounds
- ¼ cup extra-virgin olive oil, for frying
- Pineapple Salsa (you’ll have extra)
- Aji Verde (you’ll have extra)
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Preparation
Step 1
In a medium skillet over medium heat, warm each tortilla on both sides until it’s warmed through and developing a few little golden spots. Stack each tortilla together under a clean tea towel to keep them warm.
Step 2
Warm the olive oil in the same skillet over medium heat. Using kitchen tongs, carefully place slices of halloumi into the hot oil. Leave a little room around each piece of cheese so they don’t stick together. I recommend covering the skillet to contain any splatters.
Step 3
Cook the cheese until the undersides are golden, about 2 to 4 minutes. Carefully flip each piece of cheese, cover the skillet, and cook until the other side is golden, about 2 to 4 minutes.
Step 4
Place a few paper towels on an empty plate to absorb excess oil. Place each piece of cooked cheese onto the plate and let the cheese cool down a bit before handling. Slice each piece of cheese into strips about 1″ wide.
Step 5
To assemble the tacos, place a few strips of cheese along half of your tortilla. Using a slotted spoon or serving fork, top the cheese with pineapple salsa. Finish each taco with a drizzle of aji verde. Serve warm.
Step 6
If you intend to have leftovers, store the individual components separately and combine just before serving. You can gently warm the tortillas and cheese in the microwave. Assemble and enjoy.
Step 7
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Chef's notes
Prepare in advance:
You can make the salsa and aji verde in advance and store them in the refrigerator for later. Ideally, let them warm to room temperature before serving.
Make it gluten free:
Be sure to use certified gluten free tortillas.
Make it dairy-free/vegan:
Replace the halloumi with crispy baked tofu and add dollops of avocado sauce instead of the aji verde.
