• Slice lime into wedges. • In a medium bowl, place halloumi and cover with water to soak.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add halloumi and toss to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side.

• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. • Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. Little cooks: Take the lead and help combine the slaw.

• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex halloumi. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy! Little cooks: Kids can help build the tacos!