Pineapple Grilling Cheese Tacos

Name: Pineapple Grilling Cheese Tacos
Prep time: 39 d 8 h 4 min 59 s
Total time: 39 d 8 h 14 min 59 s
Yield: 3
Ingredients: 1/2 cup mayonnaise; 2 tablespoons harissa paste; 1 can (227g) DOLE® Canned Pineapple Small Chunks, drained; 3 tablespoons chopped mint; 3 tablespoons chopped dill; 1/2 small red onion, sliced; 3/4 teaspoon kosher salt; 1 package (225g) grilling cheese, cut into ½ inch strips; 6 flour tortillas (8 inch); 3 tablespoons olive oil; 1 1/2 cups red cabbage, thinly shredded; 1 teaspoon red pepper flakes

Prep Time: 15 mins
Total Time: 25 mins
Serves: 3

Ingredients

1/2 cup mayonnaise
2 tablespoons harissa paste
1 can (227g) DOLE^® Canned Pineapple Small Chunks, drained Learn More
3 tablespoons chopped mint
3 tablespoons chopped dill
1/2 small red onion, sliced
3/4 teaspoon kosher salt
1 package (225g) grilling cheese, cut into ½ inch strips
6 flour tortillas (8 inch)
3 tablespoons olive oil
1 1/2 cups red cabbage, thinly shredded
1 teaspoon red pepper flakes

Steps to Sunshine!

Combine mayonnaise, and harissa paste in a small bowl. Mix well and set aside.
Combine the pineapple, red onion, herbs, lemon juice, and salt in a medium bowl. Stir and set aside.
Add two tablespoons of oil and red pepper flakes to a non-stick skillet over medium heat. Cook until the red pepper flakes are toasted, about 1 minute. Add cabbage and ½ teaspoon salt and mix well; remove from heat and set aside in a small bowl. Wipe skillet clean.
Heat 1 tablespoon of oil in the clean skillet over medium-high heat. Add halloumi and fry, turning regularly until all sides are golden and crispy.
Toast the tortillas in a cast iron, or directly on a gas burner, until softened and slightly charred.
Serve by dividing slaw among the warm tortillas. Top with halloumi, harissa mayonnaise and pineapple salsa. Garnish with a squeeze of lemon if desired.