Vegetarian Mexican Halloumi Fajitas Recipe
Mexican-inspired vegetarian Fajitas made with Cypriot halloumi cheese may sound odd, but the salty and sour flavours of the cheese are the perfect foil for my homemade (fairly traditional) spice blend and those beautiful sweet vegetables.
Servings 2 Servings
Calories 889kcal
Ingredients
- 225 g Halloumi Cheese 8oz
- 1 tablespoon Cooking Oil
- 4 Flour or Corn Tortillas
For the Veggies:
- 2 Sweet Bell Peppers I use one red and one green
- 1 Medium Red Onion 150g
- 2 Medium Tomatoes 225g Total
- 1 tablespoon Cooking Oil
For the Fajita Spice Blend:
- 1½ teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ancho Chilli Flakes
- ½ teaspoon Chipotle Chilli Flakes
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt
- ¼ teaspoon Sugar
- ¼ teaspoon Black Pepper
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Onion Onion Granules
- ¼ teaspoon Garlic Granules
Additional "Stuff":
- Pickled Jalapeno Chilli Peppers Red or Green
- 75 ml Sour Cream ⅓ Cup
- Lime Wedges
- Fresh Coriander
Instructions
- Cut the halloumi cheese into strips 1cm (just under ½") in profile.
- Remove the seeds and stems from the peppers, cut them into 1cm (just under ½") thick strips and add them to a bowl.
- Top and tail the red onion, cut it in half then cut it into 1cm (just under ½") slices, cutting from top to bottom and add them to the peppers.
- Cut the tomatoes into 8 wedges, cut out the seeds and discard them, then add the flesh to the onion and peppers.
- Pour over the oil and toss to coat.
- Place all of the ingredients for the spice blend into a mini blender, spiced grinder or pestle and mortar and grind to break down the chilli flakes. Divide this mix into two.
- Add the oil for the veggies to the bowl, toss to coat, throw in half of the spice mix, and mix again.
- Heat a 30cm or 12" frying pan over a high heat, when it is hot, add the oil for the halloumi cheese, followed by the halloumi and cook until golden on all sides, this will take 3-4 minutes.
- Add the remaining spice mix to the halloumi and cook, tossing for 60 seconds, then remove and place in a bowl.
- Return the pan to the heat, add the vegetables and cook for 5-6 minutes tossing regularly to prevent the spices from burning.
- Return the halloumi to the pan and cook for 2 minutes.
- Just before you are ready to serve, heat the tortilla wraps, I like to do this in a second frying pan over a high heat, it will take 15-20 seconds on each side per tortilla. You could also use an air fryer, a microwave or even an oven (See FAQ's for details).
- Serve everything on a board and allow people to get stuck in.
Nutrition
Serving: 1 | Calories: 889kcal | Carbohydrates: 82g | Protein: 30g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Cholesterol: 81mg | Sodium: 2744mg | Fiber: 8g | Sugar: 23g
