Halloumi Fajitas are a delicious meat-free twist on traditional fajitas. Halloumi cheese is pan-fried and piled into tortillas with peppers and onions. Serve with cilantro lime rice for a complete meal.
This post was originally published on September 19, 2019, and has been fully updated.
Fajitas with halloumi
We also love fajitas so I'm sharing these pan-fried halloumi fajitas. They are a delicious meat-free twist on traditional chicken or beef fajitas.
- Uncomplicated ingredients including fresh veggies with lots of vibrant colors.
- Tangy halloumi cheese provides an unexpected twist on a favorite dish.
- One pan recipe for easy clean-up.
What is halloumi?
Halloumi is a semi-hard, brined cheese typically made from goat and sheep's milk. It has a mellow, tangy, and salty flavor with a texture similar to feta.
Halloumi has a high melting point and a firm texture, so it stands up well to grilling or pan-frying.
- Halloumi cheese is typically found in the specialty cheese section of most supermarkets. If your local supermarket doesn't carry it, try Whole Foods or Trader Joe's.
- Bell peppers - Use an assortment - red, orange, yellow, or green.
- Onions - Red onion is my favorite but you can also use yellow.
- Fajita seasoning - This homemade blend comes together with spices that you likely have on hand already - cumin, chili powder, onion powder, cayenne pepper, salt, and pepper. Store-bought seasoning can also be used.
- Tortillas - I prefer flour tortillas but corn can also be used if preferred.
See the recipe card for complete instructions and ingredient amounts.
- Preheat a large skillet over medium heat. Add the oil and the peppers and onion. Sprinkle half of the spice mixture over the veggies.
- Cook for 15-20 minutes until the veggies are soft and caramelized. Transfer them to a plate and set aside.
- Season each side of the halloumi slices with the remaining spice mixture. Add the halloumi to the skillet, adding another drizzle of oil if needed. Cook for 3-4 minutes per side until brown.
TIP: Blot the halloumi slices dry with a paper towel. Removing the surface moisture ensures the cheese will brown instead of steam.
How to serve
Pile the veggies and cheese into tortillas and top with a squeeze of lime and cilantro (parsley works fine too). I love serving lime cilantro rice on the side.
To enjoy these fajitas in a bowl, simply pile the halloumi and veggies on top of the rice and garnish as desired. A side of black beans is also a nice addition.
Indian Paneer cheese also has a high melting point, so it can be substituted in a pinch, although it is more acidic than halloumi. Pan-fried tofu or meaty portobello mushrooms are also great meat-free options.
While frying halloumi is absolutely delicious, it can also be eaten raw. It's delicious with watermelon - try substituting it for feta in my Watermelon Feta Salad or add it to this Strawberry Avocado Salad.
Halloumi originated in Cyprus. It is also known by its Turkish name, hellim.
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (or similar)
- 3 large bell peppers (assorted colors, seeded and sliced)
- ½ large red onion (sliced)
- 16-18 ounces halloumi cheese (sliced)
- 8-12 small flour tortillas
- limes and cilantro (for serving)
- In a small bowl, combine the fajita seasoning spices. Stir together. Set aside.
- Heat a large skillet over medium heat. Add two tablespoons of olive oil and the peppers and onions. Season with half of the fajita seasoning. Cook for 15-20 minutes until softened and caramelized. Transfer to a plate and set aside.
- Blot the halloumi dry with a paper towel. Season it on both sides with the remaining fajita seasoning. Add it to the skillet, adding more oil if necessary. Cook for 3-4 minutes per side until browned.
- Wrap the tortillas in a damp paper towel and microwave for 30-40 seconds until warm. Add some halloumi and veggies to each tortilla. Serve with cilantro and a squeeze of lime.
- Halloumi can be found in the specialty cheese department at most supermarkets. If unavailable, tofu or portobello mushrooms are other meat-free options.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.