Smoky Halloumi Fajitas - Easy Vegetarian Dinner Ready in 15 Minutes
Quick and easy smoky halloumi fajitas made with peppers, onion and smoked paprika. Ready in 15 minutes – a perfect vegetarian dinner that’s full of flavour and family-friendly.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 500 grams halloumi
- 2 tablespoons smoked paprika
- 2 red bell peppers
- 1 red onion
- 8 tortilla wraps
- 2 avocados to serve
- Soured cream to serve
Instructions
- Cut the halloumi into fingers an inch thick. Put on a plate and sprinkle over half of the smoked paprika. Turn the halloumi pieces over and sprinkle with the rest of the smoked paprika.
- Heat the oil in a frying pan over a medium heat. Add the halloumi. Cook until golden brown, then turn and do the same on the other side. Remove from the pan and put back on the plate.
- Thinly slice the pepper and onion. Add to the pan that the halloumi was cooked in, stir fry for two minutes until sizzling. Tip the halloumi back into the pan and cook for another minute.
- When you’re ready to serve, heat the wraps in the oven for two minutes until warmed. Peel and slice the avocados. Let everyone make their own fajitas with a spoonful of halloumi mix, a drizzle of soured cream and some avocado slices.
Video
Nutrition Facts
Smoky Halloumi Fajitas - Easy Vegetarian Dinner Ready in 15 Minutes
Amount per Serving
Calories
805
% Daily Value*
Fat
54
g
83
%
Saturated Fat
26
g
163
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
21
g
Sodium
1955
mg
85
%
Potassium
808
mg
23
%
Carbohydrates
47
g
16
%
Fiber
12
g
50
%
Sugar
8
g
9
%
Protein
36
g
72
%
Vitamin A
3734
IU
75
%
Vitamin C
88
mg
107
%
Calcium
1368
mg
137
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Serving Suggestions
- Pile everything into warm tortillas with avocado and soured cream.
- Add salsa, guacamole or a squeeze of lime juice for freshness.
- Serve with rice, refried beans or a simple salad for a bigger meal.
- For a crowd, make a fajita board with all the toppings so everyone can help themselves.
Storage & Make-Ahead
- Fridge: Keep leftovers in an airtight container for up to 2 days. Reheat gently in a pan or microwave.
- Freezer: Not ideal – the halloumi goes rubbery.
- Make ahead: You can cook the halloumi and peppers a few hours before serving and reheat thoroughly before assembling.
