Halloumi Tacos With Pineapple Mango Salsa

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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.

Variations

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

FAQ

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.

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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

Ingredients 
 

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

Instructions 

  • 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.

Video

Notes

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!

Nutrition

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!

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79 Comments

  1. So you’ve moved? Congratulations, and wow, you must be totally exhausted…I was tired enough moving across town last time, let alone across the world!
    These tacos look delish, I’ve never had the pleasure of tasting Haloumi, but it sounds like something I would love!

    1. Thanks so much for the congrats, Denise. Yup, I’ve moved … or at least am in the process still of moving. It’s beyond exhausting, to the point where I’m fitting in quite well with October’s approaching Halloween theme because I feel just like a zombie!
      So many people are saying they’ve never tried halloumi … definitely missing out!!

  2. This sounds really yummy. I love to experiment with combining different cultures foods. These tacos look so delicious!

    1. Thanks, Cindy! I really hope you get the chance to try some halloumi some day … it has to be cooked well, though, and eaten immediately to get that wonderful hot crispy effect.

  3. From one goodie goodie to another . . . I can relate! I love how you always tie in a bit of who you are to to your recipes. Nice! I would make a horrible spy – I just can’t pull off the sneaky behavior either!

    I have been meaning to try this cheese at home and, in fact, the first recipe I saw of yours had it in it! So, I must hunt this down because this looks so easy and so absolutely beautiful and delicious!

    Good luck moving back home and adapting to the new time zone!

    1. Hi, Lori and thanks so much for your support. You always leave such a lovely encouraging comment! I’m glad I’m not the only goody-goody around here. I would be a terrible spy, too. I don’t think I’d last a day!
      Do hunt down the halloumi, and let me know what you think. The key is to cook it to a crisp (but of course without burning it) and then eat it immediately while it’s still hot.

  4. Wow, I’m so trying these next week! Love halloumi and love tacos, so I know I will love this recipe! Such a brilliant idea, Helen! Have a great weekend!

    1. Hi Jessica. So glad you like this … and, actually, so glad you even know what halloumi is (no one else seems to know!) I went shopping in Aldi yesterday (pretty impressed!) and they even had it there. Hope you try this recipe or something like it some time!

      1. Haha, I’ve been eating halloumi for as long as I can remember! Making your taco recipe tonight for dinner, going to hopefully blog about about it! Your recipe is the inspiration! 😀

      2. Well, in that case I feel VERY honoured! Let me know what you think! 🙂

      3. Really amazing, took your idea added sweet chilli sauce and roasted veggies! Photo on my IG 🙂

      4. So glad you liked it, Jess … going to check out your IG piccy! 🙂

  5. Really interesting combination for this dish! I love love love halloumi. And I can TOTALLY relate to your story! It’s like that ONE time you don’t have a ticket, THEN they catch you. Only once has there been a ticket checker when I actually had a ticket. And of course when I was younger no one ever bought tickets if you were a student. I’ve pretended to be everything under the sun to avoid getting out of tickets. I think I posed as a French tourist once. But lesson learned: I always have a ticket now whenever I visit Greece!

    1. Well, Natalia, I’ve impressed that you managed to get away with your excuses, because I never seemed to manage it. I always had to pay the fine whatever excuse I gave. Maybe they have got stricter now – or, more likely, they need money!
      Glad you like the halloumi (and know what it is!) It goes so well with the salsa!

  6. Hi Helen, good luck getting the house in order, we just got back to Phoenix as well. been wanting to try halloumi cheese, this looks like the perfect recipe to begin.

    1. Thanks so much for the good wishes, Cheri! We’re getting there with the setting up etc. I hope you get settled back in quickly, too. Phoenix must be a big change from Oregon!
      Please do try some halloumi cheese – I can’t wait to see what halloumi recipes you come up with!

  7. I can’t imagine there being Mexican food at all in Greece, let alone finding good Mexican food! I love Greek food, but when you’re in the mood for Mexican, there is no substitute. I have yet try Halloumi cheese. I’m seeing it in recipes all over, and I need to give it a shot! These tacos with that salsa sound delicious! 🙂

    1. I guess I didn’t think of it like that … haha! There are actually a few Mexican restaurants in Greece, though. Or at least in Athens. I really hope you get the chance to try some halloumi some time … the saltiness goes so well with the fruity salsa!

  8. These look amazing! I love halloumi, especially with black beans in tacos. I will have to add some pineapple next time too.

  9. I’m somewhat similar to you, Helen! I do feel guilty if I don’t do things the right way, though I have used the headache excuse once or twice in my lifetime! 🙂 I love you you said Greek-Mex, sounds perfect! I haven’t tried halloumi before, but now I’m intrigued. I love the creative flavor of these tacos!

    1. Don’t worry, Gayle, I think I was probably exaggerating in this post a bit … I bet I’ve used the headache excuse too once or twice! I’m happy you like the sound of the Greek-Mex and really hope you get the chance to try halloumi some time. Then once you’ve tried it once you’ll be hooked!