Halloumi and Pineapple Salsa Tacos


Helen Schofield

 How delicious do these 'Halloumi and Pineapple Salsa Tacos' look?  This dish combines crispy fried halloumi cheese served in a small taco with avocado, a tangy pineapple and tomato salsa, topped with a sweet chili and greek yoghurt sauce. A sort of Greek-Mex creation, if you like! Enjoy! :)  

Serves: Makes 4 snack-size tacos


For the salsa & sauce

  • finely chopped pineapple (I used most of an 8 ounce/227 gram can of pineapple in juice, but you could use fresh if you like)
  • finely chopped tomatoes (I used about 5 ounces/150 grams cherry tomatoes)
  • a few slices of finely chopped red onion
  • 1 red chili (optional)
  • 1½ to 2 tablespoons chopped fresh cilantro/coriander
  • about 2 tablespoons Greek yoghurt (or sour cream if you prefer)
  • about 2 tablespoons sweet chili sauce
The rest of the ingredients
  • small tortillas of your choice
  • 1 avocado, sliced
  • one ‘log’ of halloumi cheese, sliced into about 1-cm-thick slices.
  • a little olive oil for brushing
  • 1 lime (optional)


  1. First, mix all of the salsa ingredients together and set aside. Also mix the Greek yoghurt and sweet chili sauce together and set aside.
  2. Slice the halloumi into roughly 1cm-thick slices, brush the slices lightly on each side with a little olive oil, then heat up a frying pan and fry the halloumi for a few minutes on each side until golden and a little crispy. Keep the slices warm.
  3. Prepare your tortillas to your liking (I heated them in a dry pan until warm and slightly crisp), then assemble your tacos. Start with a layer of avocado slices, then top with the halloumi slices, salsa and Greek yoghurt/sour cream sauce. If you like, squeeze a little lime juice over everything before folding up. Enjoy immediately.



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