Pineapple Grilling Cheese Tacos
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Prep time 15 mins
Total time 25 mins
Servings
3
You will need
- 1/2 cup mayonnaise
- 2 tablespoons harissa paste
- 3 tablespoons chopped mint
- 3 tablespoons chopped dill
- 1/2 small red onion, sliced
- 3/4 teaspoon kosher salt
- 1 package (225g) grilling cheese, cut into ½ inch strips
- 6 flour tortillas (8 inch)
- 3 tablespoons olive oil
- 1 1/2 cups red cabbage, thinly shredded
- 1 teaspoon red pepper flakes
Method
- Combine mayonnaise, and harissa paste in a small bowl. Mix well and set aside.
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Combine the pineapple, red onion, herbs, lemon juice, and salt in a medium bowl. Stir and set aside.
- Add two tablespoons of oil and red pepper flakes to a non-stick skillet over medium heat. Cook until the red pepper flakes are toasted, about 1 minute. Add cabbage and ½ teaspoon salt and mix well; remove from heat and set aside in a small bowl. Wipe skillet clean.
- Heat 1 tablespoon of oil in the clean skillet over medium-high heat. Add halloumi and fry, turning regularly until all sides are golden and crispy.
- Toast the tortillas in a cast iron, or directly on a gas burner, until softened and slightly charred.
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Serve by dividing slaw among the warm tortillas. Top with halloumi, harissa mayonnaise and pineapple salsa. Garnish with a squeeze of lemon if desired.