Oh boy. We’ve been working up to this recipe all week and I’m so excited to share these tacos with you today! These vegetarian tacos feature fried halloumi cheese (more on that in a minute), fresh pineapple salsa and aji verde (Peruvian green hot sauce). It’s a cultural mishmash of components, but the end result was meant to be. Maybe we can call them Mexican(ish).
These sweet-and-spicy tacos are giving my favorite vegetarian tacos a run for their money. Which is fine with me, because tacos can do no wrong. I propose that you invite some friends over this weekend and make tacos! You can prepare the salsa and sauce before your guests arrive. Ready?
What is Halloumi Cheese?
Halloumi is a magical cheese that you can fry or grill. Most cheeses would turn to mush under those conditions, but halloumi has a very high melting point that works in our favor. Halloumi becomes super delicious after it’s fried or grilled. It’s creamy and salty, kind of like part-skim mozzarella, and the outside develops a more firm texture after it’s been heated. It’s been a long time since I ate grilled chicken, but cooked halloumi does have a similarly tender bite. It’s also a fun substitute for fish in tacos or salads.
Where to Buy Halloumi Cheese
For years, halloumi was the magical and elusive cheese that I kept hearing about. I saw it on other food blogs and magazines, but try as I might, I could not find it. I finally tasted halloumi in Greece last September (halloumi comes from Cyprus). It was everything it was promised to be. I went home determined once again to find it. And you know what? It’s suddenly everywhere. You can buy halloumi at Whole Foods, near the goat cheese. I’ve even found it at the grocery store nearest me, in the gourmet cheese section. Halloumi is a little pricy (about ten dollars for one-half pound, which is what you’ll need for these tacos), but it’s worth it to me.
Watch How to Make Hallumi Tacos with Pineapple Salsa & Aji Verde
Halloumi Taco Variations
I love the pineapple salsa featured in this recipe. It’s fresh, sweet and spicy. That said, you can use any pico de gallo or similarly chunky salsa instead of pineapple. Here are some more options:
Classic Pico de Gallo Mango Salsa Chunky Avocado Salsa Fresh Black Bean Salad (why not?)
Don’t skip the sauce, because it really brings the taco components together. Similarly creamy and tangy, avocado-based options include guacamole and avocado dip.
Wondering what to serve with these tacos? I’d start with some tortilla chips for the leftover pineapple salsa, and maybe some margaritas. For side dishes, I recommend my Green Salad with Jalapeño-Cilantro Dressing, Black Bean Salad or Crispy Baked Tostones, which are fabulous with aji verde. View all of my Mexican recipes here. Please let me know how your tacos turn out in the comments! I’m always so eager to hear from you.
make in advance Make it gluten free: Be sure to use certified gluten free tortillas. Make it dairy free/vegan: This is a stretch, but you could replace the halloumi with crispy baked tofu and add dollops of this avocado sauce instead of the aji verde.
