Halloumi Fajitas -

Halloumi with Peppers, avocado, onions in tortillas served with lime wedges and coriander

Halloumi Fajitas

Quick and easy halloumi fajitas. Ready in under 30 minutes these fajitas are filled with crispy halloumi and veggies. Perfect for a tasty weeknight dinner.

Course Dinner

Cuisine Fusion, Mexican

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 668kcal

Author Michelle Alston

Ingredients

For the halloumi fajitas

1 tablespoon sunflower oil + 1 teaspoon for cooking the halloumi
1 medium (140g) brown onion peeled, cut in half lengthways then sliced thinly
½ teaspoon sea salt
2 cloves of garlic put through a garlic press or finely minced.
1 medium (150g ) red bell pepper pith and seeds removed then cut in half and finely sliced
1 medium (150g) yellow bell pepper pith and seeds removed then cut in half and finely sliced
1 medium (185g)courgette (zucchini) cut in half lengthways then cut into medium slices
¼ teaspoon freshly ground black pepper
225 g halloumi (1 block) cut into strips
1 tablespoon milk
8 7" flour tortillas you can also use corn tortillas if you like
2 avocados peeled and seeds removed
a handful of fresh coriander (cilantro)
2 or 3 Limes
Sour cream or natural yoghurt

For the fajita seasoning

2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried coriander leaf (dried cilantro leaf)
½ teaspoon chilli powder I used mild chilli powder, if you want more heat use a hot chilli powder.
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Make the fajitas seasoning + prepare the halloumi

Add all the spices and dried herbs to a bowl and mix well.
You will need 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, 1 teaspoon of paprika, 1 teaspoon of dried coriander leaf, ½ a teaspoon of chilli powder, ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper.
Add a tablespoon of milk to a plate, coat the halloumi strips in the milk.
Add a tablespoon of the fajita mixture to the halloumi and coat the halloumi in the mix.
Set aside in the fridge until you are ready to add to the peppers.

Cook the vegetables

Heat 1 tablespoon of oil in a large skillet. I use a well-seasoned cast-iron skillet for this recipe.
Add the sliced onion and cook for about 10 minutes until translucent.
Next, add the garlic and the peppers and cook for about two minutes.
Now, add the remaining fajita seasoning and the courgette along with two tablespoons of water.
Mix well to ensure everything is covered in the spice mix.
Cook for about 10 minutes.
Add another tablespoon of water if the vegetables get too dry.
While the vegetables are cooking make the smashed avocados.
Add the avocados to a bowl along with a pinch of sea salt.
Roughly mash the avocados with a fork.
Stir in a tablespoon of chopped fresh coriander and the juice of half a lime.
Set aside in the fridge until you are ready to serve.
As soon as the vegetables are ready cook the halloumi.
Heat a teaspoon of oil in a separate frying pan. The pan should be hot, if you drop a little flour in the oil and it sizzles immediately, your pan is ready.
Add the halloumi and cook for about 2 - 3 minutes each side, until the halloumi is crispy.
Serve immediately with tortillas, the smashed avocado, lime wedges, some fresh coriander and a dollop or two of sour cream.

Notes

Nutritional Information - is approximate and is calculated using an online nutrition tool. Information includes tortillas and avocados. It does not include sour cream.
Heat - There is some heat in this, however my 15 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. If you want to add more heat add more chilli or add some jalapeno pepper when adding the garlic.
Tortillas - My tortillas measured in at 8".
Avocados - avocados were medium-sized.
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.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients, using a digital scale, if possible for best results.

Nutrition