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!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 carrot
- 1 handful of fresh coriander
- 4 tbsp achiote paste (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 9 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 1 red cabbage
- 2 unwaxed lime
- 2 sweet potato
- 50g honey
- 280g tinned pineapple (pineapple, pineapple juice)
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Nutritional Information
Calories: 854
Protein: 28g
Carbs: 131g
Fat: 25g
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 halloumi into 12 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 to the marinade and set aside.
- Cut the sweet potatoes into wedges. Place onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast 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 carrots. Zest and halve 1 lime (set the zest aside for later). Add the cabbage, carrot and the juice from the lime into the bow 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 a bowl and mix with a pinch of sea salt.
- Heat a medium frying pan on medium-high heat. Lift the halloumi from the marinade, add to the hot pan and cook for 2-3 mins per side, until golden brown. Once golden, add the marinade. 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 the remaining tacos (3 per person).
- Place the tacos on plates, loaded with the slaw, halloumi and pineapple salsa. Toss the lime zest and remaining coriander through the cooked potatoes, then serve on the side. Garnish with any remaining lime, cut into wedges.
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