Description
This vibrant Halloumi Fajitas recipe features golden-fried halloumi cheese combined with sautéed peppers, mushrooms, and red onions, seasoned with a flavorful fajita blend. Served with creamy soured cream infused with fresh chives and zesty homemade guacamole, all wrapped in warm flour tortillas for a satisfying vegetarian meal.
Ingredients
Scale
Filling
- 2 tbsp olive oil
- 250g halloumi, cut into 1cm strips
- 1 red onion, thinly sliced
- 250g mushrooms, sliced
- 3 peppers (red, yellow, and green), thinly sliced
- 2 tbsp fajita seasoning
- 4 flour tortillas (or 8 small ones)
Guacamole
- 1 avocado, peeled and stoned
- 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)
- Salt and freshly ground black pepper, to taste
Soured Cream
- 200g soured cream
- 2 tbsp chives, chopped
Instructions
- Prepare the Guacamole: Peel and stone the avocado and place it in a large bowl. Add the lime juice, finely chopped tomato, red onion, and coriander. Roughly mash the mixture with a fork to combine. Add the deseeded and finely chopped red chilli if using, then season well with salt and freshly ground black pepper. Cover and set aside to allow the flavors to meld.
- Make the Soured Cream: In a separate bowl, stir the chopped chives into the soured cream. Cover and set aside for serving. This will add a fresh, oniony flavor to complement the fajitas.
- Cook the Halloumi: Heat the olive oil in a large non-stick frying pan over medium heat. Add the halloumi strips and fry for 5-6 minutes, turning occasionally, until they are golden and crispy on both sides. Remove the halloumi from the pan, leaving the oil behind, and set aside.
- Sauté Onions and Mushrooms: In the same pan with the leftover oil, add the thinly sliced red onions. Cook over medium-low heat for 6-8 minutes until soft and just starting to brown. Add the sliced mushrooms, increase the heat to medium, and cook for 3-4 minutes until they begin to turn golden.
- Add Halloumi and Peppers: Return the cooked halloumi to the pan, reduce the heat to medium-low, then add the sliced peppers along with the fajita seasoning. Cook for 2 minutes, stirring to combine all the flavors.
- Finish Cooking the Filling: Add a splash of water to the pan, cover loosely, and cook for another minute, ensuring the peppers retain some bite and do not become overly soft.
- Warm the Tortillas: Warm the flour tortillas in a dry frying pan over medium heat for about 30 seconds on each side or heat in the microwave for 15-20 seconds until soft and pliable.
- Assemble the Fajitas: Pile the cooked halloumi and vegetable mixture onto each warmed tortilla. Add a generous dollop of the prepared guacamole and soured cream. Roll or fold the tortillas and serve immediately for a delicious, colorful meal.
Notes
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free wraps or corn tortillas.
- For a spicier kick, keep the red chilli seeds or add a sprinkle of chilli powder to the fajita seasoning.
- Halloumi can be substituted with firm tofu for a vegan alternative; omit soured cream and replace with vegan yogurt or cashew cream.
- Ensure not to overcook the peppers so they retain a slight crunch for texture contrast.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: halloumi fajitas, vegetarian fajitas, guacamole, soured cream, easy fajitas, quick mexican meal, halloumi recipes
