Fajitas are the ultimate quick and easy dinner in our house. Since going veggie we have been on the lookout for new ways to spice up our fajitas and these halloumi fajitas have really hit the spot! They are quick and easy to make and taste great, we love them!
Quick and Easy Halloumi Fajitas
These halloumi fajitas are ready in under 30 minutes and are so easy to make. With a homemade spice mix, that you can keep and use for other fajitas, this is a great veggie dinner. Whether you are doing a Meat Free Monday or you’re a dedicated veggie this is for you. Serve with your favourite tortillas, we like flour tortillas for this, slices of avocado and a good dollop of sour cream. Filling and tasty, I’m sure these halloumi fajitas will become a family favourite in your house too!
How to Make Halloumi Fajitas
- Fajita Spice Mix: No need to buy store-bought mixes for these fajitas, making your own spice mix is quick easy and cheaper! All you need to do is mix those spices and herbs together and you are done!
- Halloumi: I always get the best results for these halloumi fajitas when I cook the halloumi separate to the other vegetables. By coating the halloumi in milk it helps the spice mixture to stick to the halloumi. Cooking up the halloumi in a separate pan keeps the halloumi crispy. The result is so much better than throwing everything in the pan.
- Veggies: Cook up the onions, garlic and peppers then add the courgette and the spice mix. You want the peppers and courgette to still be firm. Then add that lovely crispy halloumi, give it a little mix in the pan and you are done.
- Serve: Serve with your favourite tortillas, slices of avocado, some fresh coriander, sour cream and lime wedges.
What to Serve with Halloumi Fajitas
These halloumi fajitas are great on their own, however here are some extras we like to add to them sometimes. Guacamole, is always a winner, as are refried beans, and tomato salsa. We sometimes have some salad on the side too. If you are serving these to a crowd you could add some Loaded Veggie Nachos or this Mexican Bean Salad to the table.
Can I Freeze these Halloumi Fajitas?
I don’t recommend freezing these halloumi fajitas. If you have any leftover then you can keep the cheese and the veggies in the fridge for a day or two. I reheat these on the hob, but please note the halloumi is really best served immediately and therefore does not taste as good reheated. It looses that lovely crispiness.
Variations on Halloumi Fajitas
- Make them vegan: These are easy to make vegan, swap the halloumi for vegan halloumi and swap the sour cream for your favourite vegan sour cream.
- Make them gluten-free: Use 100% corn tortillas, or use your favourite gluten-free flour tortillas.
- Add more veggies: Spinach is great in this, as are chestnut mushrooms.
- Add some beans: Black beans are really good in this as are red kidney beans.
- Make them lighter: Use half fat halloumi, swap the oil for a spray of oil. Use fat-free Greek yoghurt instead of sour cream.
For the halloumi fajitas
- 1 medium yellow onion (140g / 1 cup) cut in half then finely sliced
- 1 medium red bell pepper (150g / 1 cup) seeds and pith removed and sliced
- 1 medium green bell pepper (150g / 1 cup) seeds and pith removed and sliced
- 1 medium courgette/ zucchini (185g / 1+1/4 cup ) topped, tailed, cut in half lengthways then cut into medium slices
- 2 cloves of garlic minced
- 1 tbsp sunflower oil
- 225 g halloumi ( 1 block) cut into strips
- 1 tbsp milk
- 8 flour tortillas
- 1 avocado peeled, pith removed and sliced
- Fresh coriander/cilantro
- Sour cream
For the fajitas mix
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp dried coriander leaf (dried cilantro leaf)
- 1/2 tsp chilli powder
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- Make the fajita mix: Add all the spices to a bowl and mix well.
- Add a tablespoon of milk to a plate, coat the halloumi strips in the milk. Add 1/2 a tablespoon of the fajita mixture to the halloumi and coat the halloumi in the mix. Set aside until you are ready to add to the peppers.
- Heat the oil in a large skillet. Add the onion and cook for a few minutes until translucent. Add the garlic and the peppers and cook for about two minutes. Next, add the remaining fajita mix and the courgette along with two tablespoons of water. Mix well to ensure everything is covered in the spice mix.
- While the peppers and courgette are cooking, heat a tablespoon of oil in a separate frying pan. The pan should be hot, so if you drop a little flour in the oil it sizzles immediately.Add the halloumi and cook for about 3 minutes each side, until the halloumi is crispy.
- Add the halloumi to the peppers and courgette and mix everything together.
- Serve immediately with tortillas, slices of avocado, lime wedges, some fresh coriander and a dollop or two of sour cream.
- Calories are approximate and do not include tortillas or extras.
- This is on the spicier side however my 12 year old loves it. If you are serving this to younger children then I recommend that you reduce the amount of chilli in the spice mix, use mild chilli powder or omit it altogether.
- Pro Tip: Rinse your halloumi under the cold tap then dry with kitchen paper before you put it into the milk. These will help remove some of that salty liquid it comes in and makes it less slimy.
- This recipe is best served hot immediately, the halloumi will lose it's crispiness otherwise.