Halloumi Fajitas
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Halloumi Fajitas
Description
This recipe starts with marinating thinly sliced bell peppers and onions in a vibrant mixture of olive oil, fresh lime juice and zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and black pepper. The marinade imparts a balanced zestiness with smoky and mildly spicy notes, softening the vegetables and boosting flavor.
Halloumi cheese is sliced into strips, patted dry, and sprinkled lightly with smoked paprika and cumin before being seared in butter until golden and crisp on the outside while remaining firm inside. The cooked vegetables and halloumi come together to fill corn or flour tortillas, topped with fresh cilantro and thin slices of avocado for added creaminess and freshness.
These fajitas offer a hearty, vegetarian option with satisfying textures from the squeaky halloumi and tender peppers. The combination of tangy lime, smoky spices, and mellow cheese makes a flavorful handheld meal. The recipe allows for marinating peppers and onions up to 24 hours in advance to enhance taste further.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon lime fresh, zest
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic minced, cloves
- 1 red onion thinly sliced
- 2 bell peppers thinly sliced (any color works
- 1 tablespoon butter
- 2 halloumi cheese 8 ounce blocks
- 12 corn tortilla for serving (I like the smaller 4-inch ones, or flour tortillas
- cilantro for topping, fresh
- avocado thinly sliced, for topping
Instructions
- Note: if desired, you can marinate the peppers 24 hours ahead of time in a bags o baking dish in the fridge.
- In a small bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let sit for at least 30 minutes.
- Slice the halloumi into strips (I like them about ¼ to ½ inch thick) and pat them completely dry with a paper towel. Sprinkle the cheese all over with a pinch of smoked paprika and cumin. I don’t measure this, but just do a few sprinkles on!
- Heat the butter in a large cast iron or non-stick skillet over medium heat. Add the halloumi in a single layer and sear until it’s golden, about 2 to 3 minutes. Then flip and sear the other side. Transfer the halloumi to a plate.
- Add the peppers and onions directly to the same skillet, along with some of the marinade from the bag. Cook, tossing often, until the peppers and onions soften and even begin to char, about 6 to 8 minutes. Turn off the heat and you’re ready to serve!
- To assemble, add a slice or 2 of halloumi cheese on a tortilla and cover with the peppers and onions. Top with cilantro and a slice or 2 of avocado. Eat and enjoy!
User Reviews
Overall Rating
4.9
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