Pineapple Grilling Cheese Tacos

You will need

• 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

Method

1. Combine mayonnaise, and harissa paste in a small bowl. Mix well and set aside.
2. Combine the pineapple, red onion, herbs, lemon juice, and salt in a medium bowl. Stir and set aside.
   
3. 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.
4. 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.
5. Toast the tortillas in a cast iron, or directly on a gas burner, until softened and slightly charred.
6. Serve by dividing slaw among the warm tortillas. Top with halloumi, harissa mayonnaise and pineapple salsa. Garnish with a squeeze of lemon if desired.