My public, I do apologise – I made these tacos about 150 years ago and promised I would post the recipe then. But winter soon followed, and it didn’t seem right, but hell – grab your cabbage (not a euphemism) and get cracking – it’s a bloody good taco combo and now’s the time to share it.
You are going to:
slice an eggplant into strips (short enough to fit on a taco) and put it on a baking tray covered in olive oil. Drizzle some more over the top and season it with salt and pepper. Go nuts if you want to add cumin or chilli powder or other Mexican-style seasonings but I went with plain. Pop it in the oven until the eggplant is soft and starting to caramelise at the edges.
sort out your tortillas – either buy them or make them. I use the River Cottage recipe, which is 250g plain flour, 1 teaspoon salt, 1 teaspoon olive oil, and 15o ml water. Mix until it forms a dough and leave to sit for 15 minutes, then cut into 8 pieces, roll out, and fry either side in a hot, ungreased pan.
while your dough is resting, throw together your coleslaw ingredients: 1/2 cabbage, shredded, one grated carrot, a couple of sliced green onions, 1/2 cup mayo, 1/2 cup greek yogurt or sour cream, 1 minced chipotle chili in adobo sauce, the juice of one lime, and a tablespoon of sugar. Test for seasoning and add salt – you want it to be both creamy and tangy so watch the mayo/lime ratio. Having it sit for a while is great (an hour is perfect) but you do you.
Slice a block of haloumi into strips and fry them until golden brown.
Serve each element separately so everyone can assemble their own, with extra lime to squeeze over and lots of fresh coriander. Unless you hate coriander. I know you’re out there.