Crispy Halloumi Fajitas.
We love these crispy halloumi fajitas for dinner! Toasty cheese, warm tortillas, marinated peppers and onions, topped with avocado. Delish!
This is easily my new favorite weeknight meal!
These halloumi fajitas are full of crispy crunchy cheesy texture and are the perfect dish to spice up your weeknight meals!
Because if you’re anything like me, you end up making the same dish over and over and over… and over!… again.
Fajitas are a major weeknight staple in our house. I make them multiple ways – on a sheet pan, sometimes in a skillet on the stovetop or often on the grill. Just depends on the season, my mood and, well… the weather!
Regardless of how I make them, they are easily one of our favorites – for ALL of us. And that’s saying something! It’s a meal that everyone in the house is super into and we really enjoy. We also tend to have leftovers and spoiler alert: the leftovers are just as delicious! I may repurpose the leftovers as is, or use them on salads, on pizza, really anything.
Our fajita nights have a rotation to them: we do steak fajitas a lot. Then I’d say it’s a tie between shrimp fajitas and chicken fajitas! Again it depends on what I have in the fridge and what else we’re eating that week.
So I am super excited to bring you this recipe: halloumi fajitas!! Basically, CHEESE FAJITAS.
Could we even ask for anything more?
We have seared, crispy halloumi cheese. If you haven’t tried it yet, it’s fabulous. I’ve made halloumi hummus bowls (out of this world), grilled halloumi with watermelon, a halloumi greens salad and grilled veggie + halloumi skewers. All incredible!
The halloumi crisps up to this wonderful, toasty cheese that doesn’t melt. It’s hearty enough to use as the “main” in these fajitas and I could not be more excited!
I still like to use my traditional peppers and onions and fajita spice mix to bring that all together. But it’s just SO easy.
Sear the halloumi in a skillet. Remove it, then do the peppers and the onions! BOOM. You’re done.
The only other things you need for the meal? Some tortillas – I like to warm them. You can use flour or corn, whichever you prefer. I like some cilantro and avocado! You could do a salsa or a quick pico or something, even pickled onions.
And let’s be real: I wanted to put crumbled cotija cheese on mine until I realized that would be cheese on cheese. Yes. Cheese on cheese!
What’s wrong with that? I say nothing.
So yes: DINNER TONIGHT!
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh lime zest
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 red onion, thinly sliced
- 2 bell peppers, thinly sliced (any color works)
- 1 tablespoon butter
- 2 8 ounce blocks halloumi cheese
- 12 corn or flour tortillas, for serving (I like the smaller 4-inch ones)
- fresh cilantro, for topping
- avocado, thinly sliced, for topping
- Note: if desired, you can marinate the peppers 24 hours ahead of time in a bags o baking dish in the fridge.
- In a small bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let sit for at least 30 minutes.
- Slice the halloumi into strips (I like them about ¼ to ½ inch thick) and pat them completely dry with a paper towel. Sprinkle the cheese all over with a pinch of smoked paprika and cumin. I don’t measure this, but just do a few sprinkles on!
- Heat the butter in a large cast iron or non-stick skillet over medium heat. Add the halloumi in a single layer and sear until it’s golden, about 2 to 3 minutes. Then flip and sear the other side. Transfer the halloumi to a plate.
- Add the peppers and onions directly to the same skillet, along with some of the marinade from the bag. Cook, tossing often, until the peppers and onions soften and even begin to char, about 6 to 8 minutes. Turn off the heat and you’re ready to serve!
- To assemble, add a slice or 2 of halloumi cheese on a tortilla and cover with the peppers and onions. Top with cilantro and a slice or 2 of avocado. Eat and enjoy!
Look at that golden crunch!