I will never stop loving cheese and pineapple as a combination, and this version, with herby baked feta and spiced pineapple salsa, is the perfect update to the classic on a stick. Stuffed into warm tortillas with crunchy lettuce, this is a lovely summery dinner that comes together in minutes.
Baked feta tacos with pink onion and pineapple salsa
The salsa is best made just before serving, so prep and chop everything and keep it separately in the fridge, if need be (though you could chop and mix the onion with the lime in advance).
Prep 15 min
Cook 25 min
Serves 2
200g block feta
½ tbsp olive oil
5-6 stalks oregano and/or thyme
½ tsp chipotle chilli flakes
4 small corn tortillas
1 romaine lettuce, finely sliced
For the salsa
1 fresh, ripe pineapple, peeled, cored and flesh cut into small chunks
1 small red onion, peeled and very finely chopped
1 red chilli, deseeded and finely chopped
15g fresh mint, finely chopped
1-2 limes, zest and juice
A pinch of sea salt flakes
Heat the oven to 200C (180C fan)/390F/gas 6. Put the feta on a lined baking tray, drizzle with the olive oil, then scatter over the oregano and/or thyme and chilli flakes, and bake for 25 minutes.
Meanwhile, mix the pineapple, onion, chilli, mint and lime zest, then add the lime juice and salt a little at a time, tasting as you go. (You may need all or just one of the limes, depending on how juicy they are.)
Warm the tortillas in a hot pan for 30 seconds per side, or according to the packet instructions. Pile the lettuce, pineapple salsa and hot, broken-up feta into the tortillas, and eat immediately.
