These vegetarian tacos pair pan-fried halloumi cheese with bright pineapple salsa and creamy Peruvian aji verde—an unexpected flavor combination that delivers crispy, tangy, and herbaceous all in one bite.
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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!
If you intend to have leftovers, store the individual components separately and combine just before serving. You can gently warm the tortillas and cheese in the microwave. Assemble and enjoy.
Store tortillas, fried halloumi, pineapple salsa, and aji verde separately in airtight containers; gently warm tortillas and cheese in the microwave before reassembling.
cast iron skillet (recommended for even browning, though any medium skillet works) · kitchen tongs (for safely handling hot cheese in oil)
Yes. Store the tortillas, fried halloumi, pineapple salsa, and aji verde separately, then assemble just before serving. Gently warm the tortillas and cheese in the microwave if desired.
Cook until the undersides are golden (2 to 4 minutes), then flip and cook the other side until golden (2 to 4 minutes). If browning too slowly, raise the heat; if browning too fast or smoking, lower the heat.
Yes, either works. Warm both corn and flour tortillas on both sides over medium heat in a skillet until warmed through with light golden spots.
Slicing each piece into 1-inch wide strips ensures more even cheese distribution throughout the taco for better flavor in every bite.
Cover the skillet with a lid while frying to contain splatters. Use kitchen tongs to carefully place and flip the cheese pieces.
