Smoky with classic Mexican spices of paprika and chipotle chilli, these vego-friendly tacos are both fresh and satisfying. Deliciously salty halloumi and sweet cherry tomatoes and corn add a Tex-Mex spin to ensure your meat-free night is packed with goodness and laced with a hint of indulgence.
Slice halloumi into 1cm-thick slices. Place in a bowl with 1 teaspoon smoked paprika and olive oil and toss to coat. Set aside.
Thinly slice cabbage using a sharp knife or a mandolin. Rinse and pick coriander leaves from their stems and finely chop stems. Drain corn. Halve cherry tomatoes.
Heat a non-stick frypan over medium heat. Add halloumi and cook for 3-4 minutes, turning halfway, or until golden brown on both sides. Transfer to a plate, cover and keep warm.
Return frypan to medium-high heat. Add tomato, coriander stems, remaining paprika, salt and pepper and cook, stirring, for 3–4 minutes or until softened and blistered. Add chipotle chilli and corn and cook for a further 1 minute or until fragrant and warmed through.
Wipe out frypan. Heat tortillas in frypan for 30 seconds or until warmed through.
Divide cabbage between tortillas. Top with halloumi and spoon over smoky tomato salsa. Top with crème fraîche and coriander leaves to serve.