Ingredients
8small tortillas,corn or flour
8ozhalloumi cheese,sliced into ¼” wide rounds
¼cupextra-virgin olive oil,for frying
pineapple salsa*
aji verde*
Preparation
In a medium skillet over medium heat, warm each tortilla on both sides until it’s warmed through and developing a few little golden spots. Stack each tortilla together under a clean tea towel to keep them warm.
Warm the olive oil in the same skillet over medium heat. Using kitchen tongs, carefully place slices of halloumi into the hot oil, being careful as the oil can splatter.
Leave a little room around each piece of cheese so they don’t stick together. Cover the skillet to contain any splatters.
Cook for about 2 to 4 minutes the cheese until the undersides are golden, adjusting the heat as necessary.
Carefully flip each piece of cheese with the tongs, recover the skillet, and cook for about 2 to 4 minutes until the other side is golden.
In the meantime, place a few paper towels on an empty plate or cutting board to absorb excess oil. Place each piece of cooked cheese onto the plate and let the cheese cool down a bit before handling.
Slice each piece of cheese into strips about 1-inch wide for more even cheese distribution throughout the taco.
To assemble the tacos, place a few strips of cheese along half of the tortilla. Using a slotted spoon or serving fork, top the cheese with pineapple salsa. Finish each taco with a drizzle of aji verde. Serve warm!
If having leftovers, store the individual components separately and combine just before serving. Gently warm the tortillas and cheese in the microwave. Assemble and enjoy.
