In a small bowl, combine the thinly sliced red onion ribbons with the apple cider vinegar and a pinch of sugar and salt. Stir well and set aside for at least 15 minutes.

In a separate bowl, mix the rinsed black beans, corn, and finely diced red onion. Squeeze the fresh lime juice over the top, season with salt and pepper, and stir to combine.

In a third small bowl, whisk together the honey and hot sauce until smooth. Set aside.

Slice the halloumi block into eight 1/2-inch (1.25 cm) thick pieces. Pat completely dry with a paper towel. Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the halloumi slices and sear for 2-3 minutes per side, until a deep golden-brown crust forms.

Warm the flour tortillas. On each tortilla, layer a spoonful of the black bean salad, two slices of hot halloumi, and a generous drizzle of the spicy honey. Garnish with red chili flakes, pickled red onions, diced avocado, and fresh cilantro. Serve immediately with lime wedges.