Zingy Pineapple & Halloumi Tacos | Shemins

Ingredients

• 450g halloumi, sliced into 8–10 thick strips – see tips for meat version
• 2 tbsp Shemin’s Curry Paste (or to taste)
• 8 mini tortillas
• 1 small cucumber, grated and squeezed
• 300g Greek yoghurt
• Juice of 1 lemon
• 1½ tsp Shemin’s Cumin Powder
• Salt to taste
• 200g fresh pineapple chunks, finely chopped
• 10 cherry tomatoes, quartered
• 1 small shallot, finely chopped
• 1 small red chilli, finely chopped (optional)
• Small handful of fresh coriander, chopped
• Juice of ½ lime
• 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.