Zingy Pineapple & Halloumi Tacos

Golden grilled halloumi, fresh pineapple salsa, and a cool cucumber raita – these tacos are bright, bold, and perfect for summer.

Whether you’re cooking midweek or planning a BBQ feast, they’re quick to make, full of flavour, and easily adaptable with chicken too.

Ingredients

For the tacos:

For the cucumber raita:

For the fresh pineapple salsa:

Marinate the halloumi: Coat halloumi with Shemin’s Curry Paste . Set aside while you prep the salsa and raita.
Make the raita: Mix cucumber, yoghurt, lemon juice, Shemin’s Cumin Powder, and salt. Chill until ready.
Make the salsa: Combine pineapple, cherry tomatoes, shallot, chilli, coriander, and lime juice in a bowl. Toss gently and set aside.
Cook the halloumi: Grill or pan-fry for 1–2 mins per side until golden and slightly crisp.
Warm the tortillas: Heat in a dry pan or over a flame until soft and pliable.
Assemble: Add grilled halloumi to each tortilla, followed by a spoonful of raita and a scoop of fresh pineapple salsa.
Serve: Plate up and serve immediately with extra lime wedges if desired.

Swap halloumi for grilled chicken strips marinated in Shemin’s Curry Paste for a meaty alternative.
Use Shemin’s Indian Breads as a base instead of tortillas.
Add sliced chilli or chilli sauce for heat.
Perfect with grilled corn or a fresh salad for the full summer experience.

Serves 4