Halloumi is such a versatile cheese, but one of our favourite ways to use it is in these Easy Halloumi Fajitas. If you are looking for some more meat free meals, and you like Mexican food, then you are going to LOVE this halloumi recipe. Crunchy peppers and crispy strips of halloumi in a spicy and zesty seasoning and all baked in the oven.
The day I decided to try halloumi in fajitas was a good day. It's a delicious crowd pleasing meal. We love making our Oven Baked Chicken Fajitas, but as we are trying to enjoy more meat free meals, halloumi makes a nice change from strips of chicken. It is all done in the oven, kind of like a halloumi traybake.
These halloumi fajitas are ready in under 30 minutes, are easy to adapt with your family's favourite vegetables and there are a great way to introduce your kids to some new flavours.
Why you will love it
- Delicious veggie packed fajitas - Halloumi isn't vegetarian due to the rennet, but these are meat free fajitas with plenty of flavour. If you are looking for vegetarian fajitas, then try our Vegetable Fajitas.
- Oven baked - You just mix everything in a baking dish and cook. SO easy. No need to stand over a pan getting hot. Just throw it in the oven until it is ready.
- Ready in under 30 minutes - Delicious food can be quick and easy too.
- Easy to adapt - Feel free to adapt this halloumi recipe with your favourite vegetables.
- A great way to use halloumi - If you haven't used it before, or you are looking for new ways to cook with it, then this is a great place to start.
- Halloumi - This really is the star of the fajitas and adds a lovely salty flavour. If you can't get hold of halloumi, then you could swap it for paneer. Or, for a vegan alternative you could use tofu.
- Bell peppers - These add a nice crunch to the halloumi fajitas. We used red and green peppers, however yellow and orange would work well too.
- Onions - A classic in fajitas. You can cut them in the strips or dice them, or use ready chopped frozen onions to save some time. You could even use shallots instead, and this will give it a sweeter flavour.
- Fajita seasoning - This is where all the flavour comes from. We made our own Fajita Seasoning, and have included the recipe for it below. However, you could use a store bought one.
- Soft tortillas - These are the larger ones for fajitas. However, you could turn these into halloumi tacos and use smaller soft taco shells, or even hard taco shells. Use corn tortillas for a more authentic flavour.
A full ingredients list with measurements is in the recipe card below.
How To Make Halloumi Fajitas - Step by step
One: Preheat your oven to 200°C/400°F/Gas 6. Add the sliced onions, sliced peppers and strips of halloumi to a large baking dish. Add the oil and fajita seasoning. Mix well so that everything is coated.
Two: Put into the oven for 25 minutes. You will end up with delicious baked halloumi.
Three: Serve on soft tortillas.
What is halloumi?
If you haven’t had halloumi before, then you are seriously missing out. But this recipe is a great place to start. You are in for a treat!
The semi-hard cheese originated from Cyprus and although it doesn’t taste like much straight from the packet (that's a waste in my opinion), it tastes amazing once cooked and has a whole different texture.
It can be made from cow, sheep or goat’s cheese, and has quite a salty flavour – which is what we love about it. Because of its high melting point, it’s great for grilling and frying and it keeps its shape meaning you get nice chunky bits in these fajitas.
You can buy fajita seasoning in a packet, but it’s usually loaded with extra sugar and salt. It’s really easy to make yourself, and then you can make a big batch and keep it in a jar for whenever you make fajitas. We like to sprinkle it on salmon before grilling too.
We mix together 1 tablespoon chilli powder, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon ground coriander, a pinch of sea salt, black pepper and sugar.
What to serve with Halloumi Fajitas
Once you have got our flavour packed halloumi fajitas, you need something of them to all lay in. Use a good quality flour tortilla. You can use large or small, depending on how big a portion you want. Why not try our Homemade Wholemeal Tortilla Wraps. You don't have to serve them in a tortilla though. The mixture is delicious on top of rice or quinoa or even used to make nachos with.
Now, let's talk toppings!
Avocado: We kept it simple with some slices of avocado, but you could use smashed avocado our go all out and make our Best Ever Guacamole Recipe.
Sour cream: We think this is a must on fajitas, but if you want to keep it vegan then you can swap it for cashew cream. Want a lighter version? Use some fat free Greek yogurt.
Lettuce: Add some shredded little gem or iceberg for added crunch.
Halloumi is high in protein and calcium, but it is also high in fat and salt, so keep and eye on portion size. It’s a great addition to a Mexican dish because you can use it for little bursts of flavour rather than it being overpowering and too high in calories.
I mean, these wouldn't be halloumi fajitas without halloumi. But, if it isn't your thing, or it is all sold out then there are some vegetarian, and even vegan alternatives.
You could swap the halloumi for paneer, which is often used in Indian cooking, or for a vegan alternative you could use tofu.
Fajitas are a great opportunity to use up whatever vegetables you have. We kept it classic with some peppers and onions this time, but we have also used mushrooms and courgettes (zucchini) in the past.
If you want to add some extra greens, then stir through some spinach just before serving. You could roast up some broccoli with the other vegetables.
One thing we love about this recipe, is that you just mix everything together in a baking dish and put it in the oven and leave it. However, you could cook it on the hob. Heat a little oil and fry the veg and then add the halloumi and seasoning and cook for 4-5 minutes.
Yes, you can reheat these and who doesn't want to enjoy fajitas again the next day? Put them in a baking dish and cover with some foil and then pop them in the oven for 10-15 minutes to heat through.
If you are going to reheat leftovers, make sure to not over-cook the fajitas to begin with, as crispy halloumi doesn't reheat very well.
You could even use leftovers on nachos, and add some shredded cheddar on top. The ultimate indulgence.
• If you want the halloumi to be softer and a little more moist, then cook it for just 20 minutes. We cooked it for 25 minutes to get it a little more crispy, but that's a preference thing.
• If you want the halloumi to be really crispy, then sear it in a skillet first and then add with the rest of the ingredients and bake.
• Check these every 10 minutes with cooking, as depending on your oven they may cook a little quicker and you don't want dry halloumi.
• If you have leftovers, you can reheat them in the oven. Put them in a baking dish and cover with foil - they will take about 10 minutes to reheat.
• If you are going to reheat these, then cook them for a shorter time, as crispy halloumi doesn't reheat very well.
• Feel free to change the vegetables you use. Mushrooms and courgette also work well.
• You can save some calories with this recipe by using reduced fat halloumi.
• Cook the halloumi on a griddle pan if you want to get the nice lines across it.
• Add some black beans for even more of a protein boost.
More halloumi recipes
Easy Halloumi Fajitas
- 1 Onion - thinly sliced
- 2 Red bell pepper - sliced
- 1 Green bell pepper - sliced
- 250 g (9 oz) Halloumi - cut into strips
- 2 tablespoon Olive oil
- 4 tablespoon Fajita seasoning
- 4 Soft tortillas
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add 1 Onion, 2 Red bell pepper, 1 Green bell pepper and strips of 250 g Halloumi to a large baking dish. Add 2 tablespoon Olive oil and 4 tablespoon Fajita seasoning. Mix well so that everything is coated.
- Put into the oven for 25 minutes. You will end up with delicious baked halloumi.
- Serve on 4 Soft tortillas with Refried beans, Salsa, Guacamole and Tortilla chips.
- If you want the halloumi to be softer and a little more moist, then cook it for just 20 minutes. We cooked it for 25 minutes to get it a little more crispy, but that's a preference thing.
- If you want the halloumi to be really crispy, then sear it in a skillet first and then add with the rest of the ingredients and bake.
- Check these every 10 minutes with cooking, as depending on your oven they may cook a little quicker and you don't want dry halloumi.
- If you have leftovers, you can reheat them in the oven. Put them in a baking dish and cover with foil - they will take about 10 minutes to reheat.
- If you are going to reheat these, then cook them for a shorter time, as crispy halloumi doesn't reheat very well.
- Feel free to change the vegetables you use. Mushrooms and courgette also work well.
- You can save some calories with this recipe by using reduced fat halloumi.
- Cook the halloumi on a griddle pan if you want to get the nice lines across it.
- Add some black beans for even more of a protein boost.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.