1injalapeñocharred and skin removed (you can do this over a gas burner or with a blow torch – it adds so much more flavour – buta pinch, you can skip the char altogether)
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.
Make Jalapeño Avocado Crema
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).
Cook Halloumi
Pan-fry halloumi in a skillet with a little olive oil over medium heat for 2-3 minutes per side until golden.
Char the Tortillas
Heat tortillas until warm and lightly charred – these can be wrapped in a clean tea towel to keep warm.
Assemble Tacos
Top each tortilla with shredded cabbage, halloumi, mango Pico de Gallo, and avocado crema. Add pickled red onion if using and serve immediately. Enjoy!
Optional to serve
Pickled red onion (1 small red onion, ½ cup white vinegar, ½ tsp salt, 1 tsp sugar – marinate for at least 30 mins or overnight in the fridge)