The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wahaca’s Halloumi Al Pastor Tacos with Pineapple Salsa
Everyone loves halloumi. We’ve gone Mexican-style with lashings of lime, honey and achiote paste. Layer on punchy pineapple salsa and carrot slaw. On the side? Sweet potato chunks for sharing. It’s a Mindful Chef x Wahaca taco party!
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 unwaxed lime
- 1 handful of fresh coriander
- 25g honey
- 2 tbsp achiote paste (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 1 red cabbage
- 1 carrot
- 6 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 sweet potato
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 chilli
Nutritional Information
Calories: 957
Protein: 30g
Carbs: 150g
Fat: 26g
Ingredients
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp achiote paste (use half) (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 1 red cabbage (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 handful of fresh coriander (use half)
- 1 sweet potato (use half)
- 1 chilli (use half)
- 6 nagual tortillas (use half) (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 1 carrot (use half)
- 2 unwaxed lime
- 25g honey (use half)
Nutritional Information
Calories: 938
Protein: 31g
Carbs: 152g
Fat: 24g
Wahaca’s Halloumi Al Pastor Tacos with Pineapple Salsa
Everyone loves halloumi. We’ve gone Mexican-style with lashings of lime, honey and achiote paste. Layer on punchy pineapple salsa and carrot slaw. On the side? Sweet potato chunks for sharing. It’s a Mindful Chef x Wahaca taco party!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the half block of halloumi into 8 pieces. Drain the pineapple juice into a bowl and set aside the chunks. Add the achiote paste and half the honey to the bowl, then mix to combine. Add the halloumi and set aside.
- Cut the sweet potato into wedges. Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Cook for 20-25 mins, until soft and golden.
- Meanwhile, make the slaw; combine the chipotle paste, ginger & garlic paste, remaining honey and a good pinch of salt in a mixing bowl. Trim and thinly slice the cabbage. Coarsely grate the carrot. Zest and halve 1 lime (set aside the zest for later). Add the cabbage, carrot and the juice from the lime to the bowl and toss to coat.
- Make the salsa; chop the pineapple chunks into 1cm pieces. Finely chop the coriander. Finely dice the chilli (removing the seeds for less heat). Put the pineapple chunks, chilli, half the coriander and juice from half a lime into another bowl and mix with a pinch of sea salt.
- Heat a medium frying pan on medium-high heat. Once the pan is hot, lift the halloumi from the marinade, add to the pan and cook for 2-3 mins per side until golden brown. Once golden, add the marinade from the bowl. Continue to cook for 2-3 mins, until the sauce has reduced and is coating the halloumi. Remove from the heat.
- Meanwhile, heat a large frying pan on a high heat. Once hot, add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm under a clean tea towel. Repeat with 3 more tacos.
- Serve the tacos on plates (3 per person), loaded with slaw, halloumi and pineapple salsa. Toss the lime zest and remaining coriander through the cooked potatoes, and serve on the side. Garnish with the remaining lime, cut into wedges.
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