Mango, Avocado & Tempeh/Haloumi Tacos

What a delightful way to enjoy the  long weekend! Sweet juicy mango, creamy avocado and salty haloumi/tempeh taste incredible together. Not to mention the addition of charred sweet corn and crisp cucumber. These tacos celebrate all of the fresh produce of spring and summer and are a fantastically delicious and nourishing meal to share with friends. I visited the restaurant right near my house and bought the blue corn tortillas off them and they were delicious. However, if you cannot source them, any small gluten free tortillas will be fine.

Serves 2 (makes 4 tacos)

Ingredients:

1 mango

1 avocado

1 small Lebanese cucumber

2 spring onions (white and light green part)

1/3 cup coriander leaves

1 long red chilli

1 sweet corn cob

2 small limes (one juiced for salsa and one to serve)

4 slices tempeh or haloumi, (or both)!

Handful snow pea sprouts

4 mini blue corn tortillas

Method:

1. Heat a large frying pan over high heat. Place the corncob in the pan, turning occasionally until each side is charred. Remove from the plan and allow to cool slightly.

2. Slice the cheeks off the mango and score the flesh in one centimetre cubes and then scoop out with a spoon. Slice off any extra flesh from around the stone and dice into 1 cm cubes. Place in a medium-large bowl.

3. Cut the avocado in half, remove the seed and score in one centimetre cubes, before scooping out into the bowl with a spoon.

4. Slice the cucumber length-ways, then dice into small cubes. Add it to the bowl.

5. Slice spring onions finely, roughly chop the coriander leaves and finely dice the chilli (deseed it if you would like a mild level of spice). Add to the bowl.

6. Slice the corn from the cob and add it to the bowl.

7. Squeeze over the juice of one lime and add salt and pepper to taste. Toss well to combine.

8. Place the corn tortillas in the hot frying pan for 30 seconds on each each side. Then place them straight into a tea towel to soften slightly.

9. Add the tempeh/haloumi slices to the pan until browned on either side. If using tempeh, salt and pepper it on both sides beforehand.

10. Meanwhile, place the snow pea sprouts in the bottom of each taco (if using). Evenly distribute the salsa mixture between the 4 tortillas. Lastly, top each tortilla with a slice of tempeh/haloumi (I halved each slice lengthways to make two thinner strips). Serve with extra lime and enjoy!