A little bit tangy, a little bit cheesy and just the right amount of spice, these plant-based tacos have a flavour reminiscent of a cheeseburger, just wrapped in a tortilla, minus the patty and way, way better for you. You're welcome.
Slice halloumi into 1cm-thick pieces and sprinkle with with smoky cumin and coriander blend. Slice zucchini into rounds. Thinly slice cabbage.
Heat ½ the olive oil in a non-stick frypan over medium-high heat. Add zucchini and cook, stirring occasionally, for 3–4 minutes or until softened. Wipe out frypan.
Thinly slice onion into rounds. Place in a bowl with rice wine vinegar, sugar, a pinch of salt and zucchini. Mix well to combine and set aside for at least 10 minutes to lightly pickle.
Heat remaining oil in a frypan over medium heat. Add halloumi and cook for 2–3 minutes, turning halfway, or until golden brown and crispy. Remove with tongs and drain on paper towel.
Finely chop tomato and mix with pickled zucchini and onion. Season with salt and pepper.
Heat tortillas according to packet instructions. Spread chipotle mayo over tortillas and top with halloumi, cabbage and pickled zucchini salsa. Serve immediately.