Introduction

These halloumi fajitas are a vibrant and satisfying twist on a classic Mexican favorite. Featuring golden, crispy halloumi cheese and colorful peppers, they’re paired perfectly with creamy soured cream and fresh homemade guacamole. This recipe is quick to prepare and ideal for a delicious weeknight meal.

Two whole wheat tortillas lay on a white tray with a white marbled texture underneath. Each tortilla has three main layers: the first layer is a mix of sautéed mushrooms and sliced red and green bell peppers with rectangular pieces of golden-brown grilled halloumi cheese; the second layer consists of dollops of creamy white sour cream spread in small patches; the third layer is chunky, green guacamole dotted with bits of red tomato on top. One tortilla is flat and fully open, while the other is partially folded, showing all layers inside. Around the tray, there are small white bowls with additional guacamole, sour cream, and sliced limes. A blue cloth napkin is placed beneath the tray photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp chives, chopped

200g soured cream

2 tbsp olive oil

250g pack halloumi, cut into 1cm strips

1 red onion, thinly sliced

250g mushrooms, sliced

3 peppers, thinly sliced (red, yellow and green mix)

2 tbsp fajita seasoning

4 flour tortillas (or 8 small ones)

1 avocado

1 lime, juiced

½ tomato, finely chopped

½ red onion, finely chopped

25g coriander, leaves picked and chopped

1 red chilli, deseeded and finely chopped (optional)

Instructions

Step 1: Make the guacamole by peeling and stoning the avocado, then placing it in a large bowl with lime juice, tomato, onion, and coriander. Roughly mash the mixture with a fork until combined. Add the red chilli if using, then season with salt and freshly ground black pepper. Cover and set aside.

Step 2: In a separate bowl, stir the chopped chives into the soured cream. Cover and set aside.

Step 3: Heat the olive oil in a large non-stick frying pan over medium heat. Fry the halloumi strips for 5-6 minutes, turning occasionally, until golden on both sides. Remove the halloumi from the pan and set aside, leaving the oil in the pan.

Step 4: Add the sliced red onion to the pan and cook over medium-low heat for 6-8 minutes until soft and starting to brown.

Step 5: Add the sliced mushrooms to the pan, increase the heat slightly, and fry for 3-4 minutes until they begin to turn golden.

Step 6: Return the halloumi to the pan, reduce the heat to medium-low, then add the sliced peppers and fajita seasoning. Cook for 2 minutes.

Step 7: Add a splash of water to the pan and cook for another minute, keeping the peppers slightly crisp.

Step 8: Warm the flour tortillas in a frying pan over medium heat or briefly in the microwave.

Step 9: To serve, pile the cooked halloumi and vegetables onto the warm tortillas. Add a dollop of guacamole and the chive soured cream on top.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika to the fajita seasoning.

Substitute mushrooms with courgettes or sweetcorn for a different vegetable mix.

If you prefer, swap the flour tortillas for corn tortillas for a gluten-free option.

To enhance the guacamole, add a small clove of crushed garlic.

Serve with lime wedges on the side for extra zing.

Storage

Store any leftover halloumi and vegetable mixture in an airtight container in the refrigerator for up to 2 days. Guacamole is best fresh but can be kept in a sealed container with a layer of cling film pressed directly on the surface to prevent browning, for up to 1 day. Reheat the halloumi mixture gently in a pan or microwave before serving. Avoid reheating the guacamole to maintain its freshness.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi’s firm texture and high melting point make it ideal for frying. You could try paneer as a substitute, but softer cheeses may not hold up well in the fajita filling.

How do I make my fajitas less spicy?

Simply omit the red chilli from the guacamole and adjust or reduce the fajita seasoning if it contains chili powder. You can also add extra sour cream to mellow the heat.