Description

These Halloumi Fajitas offer a vibrant and satisfying vegetarian twist on the classic Tex-Mex favorite. Featuring thinly sliced colorful bell peppers, red onions, carrots, and portabella mushrooms seasoned with fajita spices and pan-seared to a perfect char, paired with crispy golden halloumi cheese. Served with warm corn tortillas and optional garnishes like avocado, lime, and sour cream, this recipe is quick to prepare and packed with flavor, making it an ideal weeknight meal for veggie lovers.

Ingredients

Scale

Vegetables and Seasoning

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large red onion, thinly sliced
2 carrots, thinly sliced
2 large or 4 small/baby portabella mushrooms, thinly sliced
1 tablespoon fajita seasoning

Cheese and Fats

5 to 8 ounces halloumi cheese, sliced
2 to 3 tablespoons coconut oil or other high heat oil

Serving

Corn tortillas
Optional garnishes: avocado slices, lime wedges, sour cream

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Instructions

Prepare the Vegetables: Thinly slice the red bell pepper, yellow bell pepper, red onion, carrots, and portabella mushrooms. Place all sliced vegetables in a large bowl and sprinkle with the fajita seasoning. Toss well to coat evenly.
Slice the Halloumi: Cut the halloumi cheese into slices about 1/2 inch thick and set aside for cooking.
Heat the Skillet: Place a large skillet, preferably cast iron, over medium-high heat and add 1 tablespoon of oil once hot.
Cook the Vegetables: Add the seasoned vegetables to the hot skillet. Cook while tossing frequently for 8 to 10 minutes until the vegetables are softened and slightly charred. Remove the cooked vegetables carefully and place them in a bowl or plate.
Cook the Halloumi: Add another tablespoon of oil to the skillet. Arrange half of the halloumi slices in a single layer without overlapping. Cook for about 3 minutes until golden and crisp on one side, then flip and cook another 2 to 3 minutes. Transfer cooked halloumi to a paper towel-lined plate to drain. If necessary, add the last tablespoon of oil and repeat with the remaining halloumi slices.
Serve: Immediately warm the corn tortillas. Serve the sautéed vegetables and crispy halloumi with the tortillas and optional garnishes like avocado slices, lime wedges, and sour cream for a delicious and colorful fajita meal.

Notes

Use a cast iron skillet for best searing results and even heat distribution.
Fajita seasoning can be store-bought or homemade with chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of cayenne.
Halloumi is a salty cheese that crisps up when cooked; avoid overcrowding the pan for even cooking.
Feel free to customize garnishes based on preference, such as adding fresh cilantro or salsa.
To keep tortillas warm, wrap them in a clean kitchen towel or heat briefly on a dry skillet.