Squeaky Cheese Tacos with Mango & Sweet Chili

• Quarter the radishes (see Tip). 
• In a salad bowl, combine the cucumber with the radishes, the sugar and half each of the coriander and the white wine vinegar.
• Season to taste with salt and pepper, mix well and set aside.

Tip: if your radishes have leaves, you can also add them to the salad as preferred! Wash the leaves and chop them into thin strips.

• Transfer the tortillas to a parchment-lined baking sheet.
• Dab the tortillas with water, then add the piri piri seasoning*.
• Heat the tortillas in the oven for 2 - 4 minutes.
• Meanwhile, peel and dice the mango.

*Take care, this ingredient is spicy! Use as preferred.

• Pat the cheese dry with kitchen paper.
• In a bowl, combine the cheese with the flour and the curry powder, then season with salt and pepper.
• Heat a generous drizzle of sunflower oil in a frying pan over high heat and fry the cheese for 4 minutes until lightly golden-brown.
• Transfer to a plate lined with kitchen paper.

• In a small bowl, combine the mayonnaise with the sweet chili sauce and the rest of the white wine vinegar, along with some sambal as preferred.
• Transfer half of the sauce to the cheese and toss well to coat.
• Combine the rest of the sauce with the water for the sauce.