Halloumi Fajitas is a modern British recipe for a classic vegetarian fajita of a flour tortilla with a fried halloumi, bell pepper and avocado filling with chilli sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Halloumi Fajitas.
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This vegetarian version of Mexican fajitas uses halloumi cheese as the main filling ingredient instead of the more usual chicken. Serve with chilli sauce or soured cream
Ingredients:
2 x 225g blocks light halloumi
2 tbsp olive oil
1 red onion, halved and sliced
2 mixed bell peppers, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp ground coriander
1 lime, juiced
8 small or 4 large tortilla wraps (use corn or flour)
1 avocado, pitted, peeled and sliced
small handful of coriander leaves chilli sauce or soured cream, to serve (optional)
Method:
Split each halloumi block through the middle lengthways (they should have a natural seam) then cut each half into four strips.
Set a frying pan over medium heat. Add half the oil and use to fry the halloumi strips for a few minutes on each side until golden. Using tongs, transfer to a plate and set aside.
Set the frying pan back over high heat and add the remaining oil. Use to fry the onion and bell peppers for 5 minutes, until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Now add in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. This mixture will keep at room temperature for a few hours. Reheat over a low heat with a little water.
Wrap the tortillas in foil and warm in a low oven. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
To serve, pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce and/or soured cream, if you like.
