I Love Tacos! Don’t You?

Halloumi Tacos with Pineapple Salsa and Aji Verde

Halloumi Tacos with Pineapple Salsa and Aji Verde is another taco recipe that I love.  If you have never had Halloumi cheese, you are in for a real treat with this one.  Halloumi cheese is thought to have originated in Greece or Turkey, but has been around for centuries.  It is a tougher cheese, and since it has a high melting point it can even be grilled (which is how we prefer it).  It’s salty and delicious and a special treat.  Halloumi cheese can be tricky to find, but fortunately HEB carries it at the larger stores, as does Sprouts and Whole Foods.  If you avoid dairy, you could substitute with grilled extra firm tofu or quinoa.  Thanks again to Kate, from Cookie+Kate blog for this recipe.  Enjoy!

Recipe from Cookie+Kate Blog


  • 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


  • In a medium skillet (I love to use cast iron) 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.
  • Warm the olive oil in the same skillet over medium heat. Using kitchen tongs, carefully place slices of halloumi into the hot oil (be careful, the oil can splatter). Leave a little room around each piece of cheese so they don’t stick together (I usually cook the cheese in two batches). I recommend covering the skillet to contain any splatters.
  • Cook the cheese until the undersides are golden, about 2 to 4 minutes (if it’s taking forever to brown, raise the heat a bit; if it’s browning very quickly or you catch any whiff of smoke, turn down the heat). Carefully flip each piece of cheese with the tongs, recover the skillet, and cook until the other side is golden, about 2 to 4 minutes.
  • In the meantime, place a few paper towels on an empty plate or cutting board 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 for more even cheese distribution throughout your taco (hooray).
  • 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!

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