Zesty Halloumi & Charred Pineapple Tacos
Celebrate Week 28 with a vibrant explosion of tropical flavors and smoky textures. These tacos perfectly balance salty pan-seared halloumi with sweet charred pineapple and a spicy jalapeño kick, making it an unforgettable and exciting summer dinner.
Ingredients
- Halloumi cheese500 g
- Small corn or flour tortillas12 stk
- Fresh pineapple slices4 stk
- Red cabbage, shredded200 g
- Limes2 stk
- Fresh cilantro1 handful
- Jalapeño, finely diced1 stk
- Greek yogurt150 ml
- Olive oil2 tbsp
Instructions
In a medium bowl, toss the shredded red cabbage with the juice of one lime and a pinch of salt. Set aside to soften and marinate while you prepare the other components.
Heat a dry pan or grill over high heat. Sear the pineapple slices until they are caramelized and slightly charred on both sides. Remove from heat and dice them into bite-sized chunks.
Slice the halloumi into thick strips. Heat olive oil in a pan over medium-high heat and fry the halloumi until it is golden brown and crispy on all sides, about 2-3 minutes per side.
In a small bowl, whisk together the Greek yogurt, the juice of the second lime, and half of the chopped cilantro until smooth.
Briefly warm the tortillas in a dry pan. To assemble, layer the slaw, crispy halloumi strips, and charred pineapple chunks. Garnish with diced jalapeño, the remaining cilantro, and a generous drizzle of lime crema.
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