1Prepare the kimchi slaw: In a large bowl, combine the shredded cabbage, julienned carrot, and chopped kimchi. In a small bowl, whisk together the mayonnaise, lime juice, rice vinegar, and a pinch of salt and pepper. Pour the dressing over the vegetables and toss to combine. Set aside.

2Make the gochujang glaze: In a shallow dish, whisk together the gochujang, soy sauce, brown sugar, sesame oil, and minced garlic until well combined.

3Cook the halloumi: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the halloumi strips in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and crispy.

4Glaze the halloumi: Reduce heat to medium. Pour the prepared gochujang glaze over the cooked halloumi in the pan. Toss gently to coat each piece evenly. Continue to cook for 1-2 minutes, stirring occasionally, until the sauce thickens and adheres to the halloumi.

5Warm the tortillas: While the halloumi is glazing, warm the corn tortillas either in a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or lightly char over an open flame for extra flavor.

6Assemble the tacos: Place a generous spoonful of kimchi slaw into each warm tortilla. Top with several pieces of glazed halloumi. Garnish with fresh chopped cilantro.