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!
Jerk & Pineapple Halloumi Tacos
Rated 5.0 stars by 1 users
Category
Jerk & Pineapple Sauce
Cuisine
Mexican
Author:
Laura Vidgren
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Calories
250
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!
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
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
