These vego-licious tacos are just the right balance of smoky, sweet and spicy. We're bringing big, flavour-hitting halloumi into the fold and topping it with a corn-studded bean salsa and zesty pickled onion for a meat-free treat night to set your mid-week alight. Drizzle as you see fit with some subtly spicy chipotle mayo.
Cut halloumi into 2cm-thick slices. Pick oregano leaves from their stems and finely chop.
Drain corn and black beans. Heat 2 teaspoons olive oil in a large frypan over medium-high heat. Add corn and cook, stirring continuously, for 2–3 minutes or until slightly golden. Zest and juice lemon. Add ½ the zest and ½ the juice to pan with beans and oregano. Season with salt and pepper and transfer to a bowl. Wipe out frypan.
Heat 2 teaspoons oil in a large frypan over medium-high heat. Add halloumi and cook, turning once, for 2–3 minutes each side or until golden.
Place red wine vinegar, 2 teaspoons olive oil, salad leaves and a sprinkle of salt and pepper in a bowl and toss to combine.
Thinly slice red onion and place in a bowl with remaining olive oil, remaining lemon zest and juice and season with salt. Mix to combine.
Heat tortillas in a clean, dry frypan over low heat for 30 seconds and keep warm in a clean tea towel. Top tortillas with chipotle mayonnaise, halloumi, salad, pickled onion and black bean salsa.