Halloumi Tacos with Pineapple Jalapeño Salsa
These crispy halloumi tacos with pineapple jalapeño salsa and creamy slaw are a quick vegetarian dinner ready in just 20 minutes.
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Equipment
- Large frying pan
- Chopping board
- Sharp knife
- Box grater
Ingredients
For the slaw
- ½ white cabbage finely shredded
- 1 carrot grated
- 2 tbsp soured cream
- 1 tbsp white vinegar
For the pineapple salsa
- 100 g pineapple from a tin, drained and finely chopped
- 10 pickled jalapeños finely chopped
For the halloumi
- 400 g halloumi cut into thick fingers
- 1 tbsp smoked paprika
- 1 tbsp plain flour
- 1 tbsp vegetable oil
To serve
- 8 taco wraps
Instructions
Make the slaw
- Finely shred the cabbage and grate the carrot. Place in a bowl with the soured cream and white vinegar and mix well.
Make the salsa
- Finely chop the pineapple and pickled jalapeños together until well diced.
Prepare the halloumi
- Mix the smoked paprika and flour in a small bowl. Cut the halloumi into thick fingers and coat lightly with the flour mixture.
Cook the halloumi
- Heat the oil in a frying pan over medium heat. Add the halloumi and cook for 4–5 minutes, turning occasionally, until golden on all sides.
Warm the wraps
- Heat the taco wraps in the oven for about 2 minutes until warm and soft.
Assemble the tacos
- Add a spoonful of slaw to each wrap, top with crispy halloumi and finish with the pineapple jalapeño salsa.
- Serve immediately.
Nutrition Facts
Halloumi Tacos with Pineapple Jalapeño Salsa
Amount per Serving
Calories
610
% Daily Value*
Fat
35
g
54
%
Saturated Fat
20
g
125
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
4
mg
1
%
Sodium
2303
mg
100
%
Potassium
466
mg
13
%
Carbohydrates
46
g
15
%
Fiber
7
g
29
%
Sugar
11
g
12
%
Protein
30
g
60
%
Vitamin A
4210
IU
84
%
Vitamin C
58
mg
70
%
Calcium
1160
mg
116
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
What to Serve With Halloumi Tacos
These tacos work brilliantly on their own, but if you’re feeding a crowd you could add a couple of simple sides:- tortilla chips and guacamole
- Mexican rice
- black bean salad
- corn on the cob
Storage and Leftovers
Halloumi is best eaten freshly cooked, but leftovers can still be enjoyed.- Store cooked halloumi in the fridge for up to 2 days.
- Reheat quickly in a frying pan to bring back some crispness.
- The slaw and salsa can also be stored in the fridge for 1–2 days.
