Tropical Halloumi & Slaw Tacos

• Meanwhile, cut halloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing halloumi to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until halloumi is sticky, 1-2 minutes. 

• In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!