These crispy halloumi fajitas are a weeknight winner: toasty seared cheese, warm tortillas, marinated peppers and onions, finished with avocado. Delicious and simple.
This has quickly become my favorite easy weeknight meal.
Halloumi fajitas deliver a satisfying crunchy, chewy cheese texture that updates the usual fajita lineup. If you cook the same meals on repeat, this is a great way to shake things up without adding fuss.
Fajitas are a staple in our house. I prepare them in different ways—sheet pan, skillet, or on the grill—depending on the season and mood. They’re always a crowd-pleaser and store well as leftovers. Leftover fajita components work great in salads, on pizzas, or simply reheated for another dinner.
We rotate proteins for fajita night—steak, shrimp, and chicken are regulars—but cheese fajitas are an exciting vegetarian option. Enter halloumi: a grill-friendly cheese that crisps and browns without melting away.
Could we ask for anything more?
Halloumi sears into golden, toasty slices with a delightful chew. It’s substantial enough to be the main component of these fajitas. I pair it with classic peppers and onions tossed in a simple fajita-style spice marinade to pull everything together.
The method is straightforward: sear the halloumi in a skillet until golden, set it aside, then cook the marinated peppers and onions in the same pan. Warm tortillas, a little cilantro and sliced avocado finish the dish—optionally add salsa, pico, or quick pickled onions.
You can use flour or corn tortillas and warm them before serving. I considered adding crumbled cotija for extra tang, but decided the halloumi alone is plenty—though cheese on cheese is never a crime.
Make this for dinner tonight—quick, flavorful, and different from the usual weeknight line-up.
Halloumi Fajitas
Halloumi Fajitas
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Ingredients
- 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)
- 1 tablespoon butter
- 2 8 ounce blocks halloumi cheese
- 12 corn or flour tortillas, for serving (smaller 4-inch work well)
- fresh cilantro, for topping
- avocado, thinly sliced, for topping
Instructions
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Note: you can marinate the peppers and onions up to 24 hours ahead in the refrigerator if desired.
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Whisk together olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and minced garlic in a small bowl.
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Place the sliced peppers and onions in a large bowl. Pour the marinade over them and toss to coat. Let sit at least 30 minutes so flavors develop.
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Slice the halloumi into strips about 1/4–1/2 inch thick. Pat dry with paper towels and sprinkle lightly with smoked paprika and cumin.
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Heat the butter in a large cast-iron or nonstick skillet over medium heat. Add halloumi in a single layer and sear until golden, about 2–3 minutes per side. Transfer the seared halloumi to a plate.
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Add the marinated peppers and onions (plus some of the leftover marinade) to the same skillet. Cook, tossing often, until softened and slightly charred, about 6–8 minutes. Remove from heat.
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To assemble, place a slice or two of halloumi on a warmed tortilla, top with peppers and onions, cilantro and avocado. Serve immediately and enjoy.
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Look at that golden crunch!