These zingy tacos can be prepared with a griddle pan in the kitchen, or on the BBQ if its sunny. Either way they’ll bring some Mexican sunshine to your dinner table.

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

For the green salsa:

• 1 green pepper, deseeded and sliced into four

• 2 large green tomatoes

• 2 echalion shallots, peeled and roughly chopped

• ½ bunch of coriander

• 2 tbsp extra virgin olive oil

• Juice of 2 limes

• Salt and pepper, to taste

For the tacos:

• 225g halloumi, sliced thickly

• 4 echalion shallots, peeled and sliced in half

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 8 small tortillas

For the guacamole:

• 2 ripe avocados,

• Juice of 1 lime

• 1 tsp extra virgin olive oil

• Salt and pepper, to taste

 Method

1. To make the salsa, add all of the ingredients (reserving some of the chopped echalion to garnish) to a food processor and pulse to a chunky salsa.

2. Toss the halloumi slices and shallots with the olive oil, cumin, paprika and seasoning. Heat a griddle pan on a medium high heat and cook the halloumi and shallots until charred and cooked through.

3. While they are cooking, make the guacamole. Slice and destone the avocados. Add to a bowl with the rest of the ingredients and roughly mash with a fork.

4. Warm the tortillas through in a dry frying pan.

5. To assemble the tacos, spread each tortilla with a tablespoon of guacamole. Add a few halloumi slices and an echalion half. Top with a generous spoon of the green salsa, and some finely chopped echalion.

Credit: UK Shallots

@ukshallots