Jerk & Pineapple Halloumi Tacos

Name: Jerk & Pineapple Halloumi Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 250g halloumi, sliced; 3 tbsp Spicy Rye's Jerk &amp; Pineapple Sauce (for marinade); 1 cup crème fraîche; ½ cup Spicy Rye's Jerk &amp; Pineapple Sauce; 6 small flour tortillas; 1 cup red cabbage, finely chopped; 1 small handful fresh coriander, chopped; 1 avocado, diced; 1 small red onion, finely diced; 1 bell pepper (any colour), thinly sliced

Image of Jerk & Pineapple Halloumi Tacos

Get ready to elevate taco night with these Jerk & Pineapple Halloumi Tacos! Marinated in our spicy-sweet Jerk & Pineapple Sauce, the grilled halloumi packs an irresistible flavour punch that’s perfectly balanced by creamy avocado, fresh coriander, and crunchy red cabbage. Finished with a tangy jerk-infused crème fraîche sauce, each bite is bursting with vibrant, tropical flavours that will transport your taste buds straight to the Caribbean. These tacos are easy to make and absolutely unforgettable—try them once, and they’ll become a new favourite!

Laura Vidgren

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author

Laura Vidgren

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

250

Ingredients

Halloumi & Marinade:

250g halloumi, sliced
3 tbsp Spicy Rye's Jerk & Pineapple Sauce (for marinade)

Taco Sauce:

1 cup crème fraîche
½ cup Spicy Rye's Jerk & Pineapple Sauce

Taco Fillings:

6 small flour tortillas
1 cup red cabbage, finely chopped
1 small handful fresh coriander, chopped
1 avocado, diced
1 small red onion, finely diced
1 bell pepper (any colour), thinly sliced

Directions

Marinate the Halloumi

In a shallow dish, marinate the halloumi slices in 3 tbsp of Spicy Rye's Jerk & Pineapple Sauce. Cover and let sit for 1 hour in the fridge.

Prepare the Sauce

In a small bowl, mix the crème fraîche with 1 tbsp of Jerk & Pineapple Sauce. Stir until smooth and set aside.

Grill the Halloumi

Preheat a grill pan over medium-high heat. Grill the marinated halloumi slices for 2-3 minutes per side until golden and lightly charred.

Assemble the Tacos

Warm the flour tortillas and spread a spoonful of the jerk crème fraîche on each one.
Top with grilled halloumi, red cabbage, coriander, diced avocado, onion, and bell pepper.

Serve

Serve immediately and enjoy the bold flavours of sweet, spicy, and creamy goodness!

Recipe Note

Marinating Tip: For best results, let the halloumi marinate for at least an hour, but if you’re short on time, 30 minutes will still give great flavour.

Grilling Alternative: If you don’t have a grill pan, you can pan-fry the halloumi on a regular skillet or even use an outdoor grill for added smoky flavour.

Tortilla Options: While flour tortillas work well here, you could also use corn tortillas for a slightly different texture and flavour.

Vegan Variation: Substitute the halloumi with marinated tofu for a vegan-friendly version. Swap crème fraîche with a dairy-free alternative like coconut yoghurt.

Serving Suggestions: These tacos pair well with a side of lime wedges, extra fresh coriander, and perhaps a sprinkle of chilli flakes for those who love extra heat.

Storage: Any leftover marinated halloumi can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to maintain texture.

Add-Ons: Feel free to add extras like pickled red onions, fresh lime juice, or even a sprinkle of crumbled feta for added depth!

Nutrition

Serving Size: 1 Serving (1 taco)
per serving: Calories; 250

Amount/Serving % Daily Value

Protein: 8 grams
Carbs: 20 grams
Fiber: 3 grams
Sugar: 5 grams
Fat: 15 grams
Saturated Fat: 8 grams
Sodium: 500 milligrams