Halloumi Tacos with Slaw

Ingredients

• 250 g halloumi, cut into thick strips
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• 200 g white cabbage, finely shredded
• 2 carrots, coarsely grated
• 2 tbsp mayonnaise
• 2 limes, 1 juiced, 1 cut into wedges
• 1 tsp chilli flakes
• 1 avocado, sliced
• 20 g fresh coriander, roughly chopped
• 150 g soured cream
• 1 tbsp pickled jalapeños, optional
• Fine salt and black pepper
• 200 g rocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds

Method

1. Make the slaw first so it has time to soften and mellow: toss the shredded cabbage and grated carrot with the mayonnaise, the lime juice, chilli flakes and a generous pinch of salt. Taste; it should be sharp, creamy and punchy. If it's flat, more salt; if it's tight, another squeeze of lime. Set aside while you cook.
2. Pat the halloumi strips dry with kitchen paper. Season lightly with black pepper (the cheese carries plenty of salt already).
3. Heat the olive oil in a heavy stainless or cast-iron frying pan over a high heat until it shimmers and just begins to smoke. Lay the halloumi down in a single layer with finger-width gaps between each strip; don't crowd the pan, or the cheese sweats instead of browning. Work in two batches if you need to.
4. Now leave them alone for 1–2 minutes. Don't poke, don't shuffle. You're waiting for a deep golden crust; when the underside lifts cleanly from the pan, it's ready to flip. Colour the second side for another 1–2 minutes until it's the colour of toasted hazelnuts.
5. While the halloumi sizzles, warm the tortillas in a dry pan for 30 seconds a side, or straight over a gas flame until lightly charred at the edges and pliable. Stack under a clean tea towel to keep them soft and steam-warm.
6. Slice the avocado, season with a small pinch of salt and a squeeze of lime to stop it browning and to wake the flesh up.
7. It should be bright enough to cut through the fried cheese.
8. Build straight away while everything is hot: a generous smear of soured cream on each warm tortilla, a heaped tangle of slaw, a few slices of avocado, then the hot halloumi laid on top so the crust stays crisp against the cool layers below.
9. To serve: scatter the coriander leaves over the tacos, tuck a few pickled jalapeños into each, and bring the lime wedges to the table for a hard squeeze over the top just before eating. Eat immediately, while the halloumi is still squeaky-hot.