Halloumi Tacos With Pineapple Mango Salsa


This post may contain affiliate links. Please read my disclosure for more info.

Love Greek food? Love Mexican food too? You’re in luck with these delicious crispy halloumi tacos with an easy pineapple mango salsa. The contrast of sweet and salty flavours could be a talking point when you’re next entertaining, or serve them for a quick lunch at home.

3 halloumi tacos with pineapple mango salsa on a white plate with a bowl of the salsa

Why halloumi tacos?

Fusion food is everywhere, but have you ever come across Greek-Mex?

I’ve already dabbled in it with a couple of other recipes. These Greek quesadillas were one of my first popular recipes. Greek nachos are a fun and tasty twist on loaded nachos or a Greek salad – take your pick!

Halloumi cheese might already be quite familiar to you. If it isn’t, try these legendary halloumi fries for an introduction to it that will blow your socks off.

If you do try them, you’ll understand quickly how halloumi is suited to tacos. It’s a little like mozzarella, but saltier. Because it’s firmer as well, it doesn’t melt as it cooks. It can also get a wonderful crispy crust.

These are simple but colourful and all-round amazing Greek-Mex tacos. You fry slices of halloumi and then wrap them in slightly crispy (if you like) tortillas with avocado, a tomato, pineapple and mango salsa and a sweet chili and Greek yoghurt sauce.

About the ingredients

The most important thing to say is that the ingredients amounts are not that important. Use my suggestions as a guide, but a little more or less of everything will still make for some very delicious halloumi tacos.

A collage of ingredients you need to make halloumi tacos including yogurt and sweet chili sauce, lime segments, pineapple, mango, chili, chopped onions, avocado, sliced halloumi, chopped tomatoes and coriander

The tacos: I like medium sized corn tortillas. I’m one of those picky people who stand in the aisle inspecting the ingredients because I find some tortillas are full of preservatives etc. whereas others are not. Guess which ones I look for?

The avocado: Either a perfectly ripe one for small cubes, or if it’s quite ripe there’s no harm in mashing it like a simple guacamole.

The halloumi: There might be a bit of trial and error required here to get the brand you like best. I usually go for either a real Cypriot or Cypriot style halloumi cheese. One supermarket own brand I tried was a bit dry, but not disastrously so!

The salsa: I have a little trick to make the salsa very very easy. Use a can of pineapple chunks (not rings) and a can or snack tub of chopped mango. All you have to do is drain the juice (and drink it!) and dump the fruit into the salsa bowl.

The yoghurt sauce: All I do to make this is mix equal parts of Greek yoghurt and sweet chili sauce. Any plain yoghurt will do, however.

Chili and herbs: Adding a finely chopped red chili adds more colour and a hit of spice. A big handful of fresh coriander is the icing on the cake. If you don’t care for coriander, fresh basil or even parsley would work instead.

Pan fry vs shallow fry vs air fry

You can cook halloumi in several different ways. All are delicious, and I tend to cook it in different ways depending on what the recipe is.

For these tacos, I prefer to air fry the halloumi because it’s the easiest and cleanest way. To cook halloumi in your air fryer, just lightly spray with olive oil on both sides, then cook for around 5 minutes on each side until golden and crispy. Meanwhile, make the quick pineapple mango salsa and sweet chili yogurt sauce.

The end result is a lovely crispy fried halloumi – again a perfect contrast to the tangy salsa and sauce and the lightly crispy corn tortillas.

If you don’t have an air fryer, I’d recommend just pan frying your halloumi in a little olive oil on each side until lightly crispy. Or you can pull out all the stops and shallow fry your halloumi. Roll the halloumi in a little flour before frying for the crispiest, most delicious halloumi you’ve ever tried.

How to assemble your tacos

4 images showing how to assemble halloumi tacos with pineapple mango salsa

The best way to make these is to get all your components ready to go, then assemble the tacos at the last minute.

If you’re sneaky you can pop your halloumi in the air fryer (I usually brush it with olive oil first) and make the salsa and sauce while it’s cooking. This is the most hands-off way of cooking the cheese.

If you’re cooking the halloumi on the stovetop, it’s best to make the toppings first, then cook the halloumi so you can give it your full attention.

I usually start by cooking my tortillas in a dry frying pan for a couple of minutes on each side until a little golden and crisp.

This is how I assemble my tacos, but there are no real rules. Just pile everything on if you like!

  1. taco
  2. crispy bites of halloumi
  3. salsa with fresh herbs
  4. avocado cubes
  5. sauce

How and when to serve them

  1. A delicious quick lunch or snack.
  2. Party appetizers.
  3. For a bigger meal, why not serve them with this lemony Mediterranean rice with chickpeas? You can make it either on the stovetop or in your pressure cooker/instant pot if you have one.


These are incredible exactly as they are. However:

  • If you want to keep things super super easy, you can make the salsa even simpler. Use either pineapple OR mango rather than both. If you don’t happen to have a ripe avocado, no biggie either. The tacos will still be delicious without avocado.
  • Replace the halloumi with feta cheese (uncooked) or even bites of fish, chicken or steak. Even fish fingers would be yummy!
  • Make a salad bowl instead of tacos using all the same ingredients. You might like to include some rice, quinoa or pasta. Or just serve your salad with a few tortilla chips for dipping into the salsa.

Pro tip: Leftover salsa? Serve with some grilled or air fried chicken, steak or fish

An overhead shot of 3 halloumi tacos with pineapple mango salsa on a white plate with a dish of the salsa


Where can I buy halloumi cheese?

In both Australia and the UK, halloumi is widely available in supermarkets. In the USA, it’s becoming easier to find. Try Walmart, Trader Joe’s or even Amazon!

What brand of halloumi is best?

While there’s no definitive answer to this question, I prefer to use a traditional Cypriot or Cypriot style halloumi cheese for the best results. They’re usually sold in a ‘log-shaped’ packet and there’s a bit of salty brine inside to keep the cheese fresh. I find that supermarket own brand versions can be a bit hit and miss. If there are several choices, you’ll probably need to experiment a bit to find the brand you like best.

What kind of tortillas should I use?

I usually go for small to medium sized corn tortillas. If you can get hold of some handmade ones or make your own that would be fantastic. Otherwise check the back of the packet. I always do this to find the ones with the least amount of ingredients in. The more natural the better!

More recipes for halloumi lovers

Just love halloumi? Check out my expert how to cook halloumi guide. With pro tips, recipes and more.



Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Horizontal image of 3 halloumi tacos with pineapple mango salsa on a white plate with a blue dish of the salsa
5 from 1 vote

Halloumi Tacos with Pineapple Mango Salsa

Delicious crispy fried halloumi cheese served in a small taco with a tangy pineapple mango salsa. A sort of Greek-Mex creation, if you like! Perfect as party appetizer, or a simple lunch for the family.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4


For the salsa and sauce

  • cup tomatoes, chopped finely (about 5 ounces cherry tomatoes or equivalent in larger tomatoes)
  • ½ cup pineapple, chopped (I use a can of ready chopped pineapple in juice, juice drained)
  • ½ cup mango, chopped (I use a snack container of chopped mango in juice, juice drained)
  • ¼ small onion, chopped
  • 1 red chili, finely chopped
  • 1 handful fresh coriander, (US cilantro) chopped
  • 2 tablespoons Greek yoghurt, or sour cream if you prefer
  • 2 tablespoons sweet chili sauce

The rest of the ingredients

  • 8 corn tortillas, medium
  • 1 avocado, cubed (or mashed if very ripe)
  • 6 ounces halloumi cheese , 1 'log' or block (usually around 180 grams)
  • a little olive oil for brushing
  • 1 lime, for squeezing over at the end


  • Mix all of the salsa ingredients together and set aside. Also mix the Greek yoghurt and sweet chili sauce together and set that aside.
  • Slice the halloumi into roughly 1cm-thick slices or cubes, and brush lightly on each side with a little olive oil.
  • Heat up a frying pan and fry the halloumi for a few minutes on each side until golden and a little crispy. Alternatively, air fry at 375F / 190C for 4 to 6 minutes on each side.
  • Heat the tortillas in a dry frying pan until warmed through and a little crisp.
  • Assemble your tacos. Start with 4 or 5 halloumi bites, then top with the salsa and avocado. Finally, drizzle over some Greek yoghurt chili sauce.
  • Fold over and serve with a lime segment for squeezing over everything. Eat immediately.


Ingredient amounts: Please note that the above amounts are only a guide. The great thing about this recipe is that the ingredient amounts don’t really have to be exact. Just throw everything in and enjoy!
Halloumi: Use the best quality halloumi you can find (an authentic Cypriot brand would be ideal!). If pan frying, resist the urge to move the cheese around in the pan too much. Leave it for a couple of minutes before checking to see how it’s doing and then ultimately flipping it over.
To air fry your halloumi instead, brush with olive oil, then air fry for 4 to 6 minutes on each side until golden and crispy. I find that a basket style air fryer cooks slightly faster than an oven style air fryer, which is why cooking can take 8 to 12 minutes. This method isn’t faster than pan frying, but it’s more hands-off, leaving you free to use the time to make the salsa if you like. 
Alternatively, use the shallow frying cooking method to cook your halloumi for ultra crispy halloumi. You can find the method in this post for delicious crispy halloumi fries
Fruit for the salsa: I always use ready chopped pineapple and mango from a can or snack pot to save time. Feel free to use fresh fruit if you prefer. 
Leftovers: The salsa is delicious served over meat or fish, so leftovers shouldn’t go to waste!


Calories: 396kcal, Carbohydrates: 44g, Protein: 15g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 1mg, Sodium: 629mg, Potassium: 541mg, Fiber: 8g, Sugar: 13g, Vitamin A: 693IU, Vitamin C: 41mg, Calcium: 500mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    These are amazingly easy and yum. My family really enjoyed them. There was a bit of the salsa left which we ate with corn chips the next day. Will make again!

  2. Serriiiously drooling reading your description! These tacos sound to die for, and you make me want to go out and make them for second dinner right now. I love halloumi when I was living in London, but haven’t had it since I’ve been back! Pinned!

  3. Pineapple salsa is a favorite of mine and halloumi is so trendy now! Love this awesome combo… Mexican is my fave 🙂

    1. Well, I’m happy to hear that you’ve heard of halloumi … and tried it? Many readers have never tried it, which I was surprised by. So glad you like this!

  4. I have never tried haloumi. I think… But it must start with these tacos. I can relate to having friends like this as well.

    1. Do try it asap, Kathy!! It’s delicious and goes so well with this kind of salsa … 🙂

  5. I’ve been wanting to try halloumi… and still haven’t! Can you believe it?! My life has been halloumi-less for way too long! These look incredible! LOVE me some tacos!!!

    1. Oh, your life has DEFINITELY been halloumi-less for too long! Get yourself some to try asap, Chris!

    2. Oh, you’ve just GOT to try it soon, Chris. Apparently it’s trendy at the moment, and you don’t want to miss that cool and trendy halloumi gravy train, do you now? 😉

  6. So glad for you that the big move has finally happened. I always tell the truth as that way I don’t have to think too hard when asked to remember something 🙂

    1. Ha … that’s a good way to look at it, Tandy! I think I would drop myself in it pretty quickly if I lied about something … 🙂

  7. I have just started to see halloumi in the markets here…and now I know what to do with it! What a fun recipe!

    1. I’m so surprised that halloumi is only just taking off over there. It’s been in supermarkets here for at least 20 years or so. Anyway, yes, now you know what to do with it when you try it. It’s great threaded onto skewers with veggies, too!