Combine mango, chili, onion, lime zest, and juice in a bowl. Season with salt - this is the only element of this dish that should be made just before serving.

Remove charred skin and seeds from jalapeño, Blend charred jalapeño, avocado, lime juice, garlic, salt, and coriander until smooth (I use a stick blender in a jar for super quick clean up).

Pan-fry halloumi in a skillet with a little olive oil over medium heat for 2-3 minutes per side until golden.

Heat tortillas until warm and lightly charred - these can be wrapped in a clean tea towel to keep warm.

Top each tortilla with shredded cabbage, halloumi, mango Pico de Gallo, and avocado crema. Add pickled red onion if using and serve immediately. Enjoy!