Halloumi fajitas with soured cream & guacamole

“This fajita recipe is a staple in our kitchen, as it’s an effortless way to include colourful vegetables in your diet and achieve of your five-a-day’. You can switch the protein source from halloumi to paneer, tofu or even chicken strips if preferred. It’s easily adaptable too, allowing for seasonal vegetable substitutions.” — Dr Chintal Patel

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 667
  • fat 41g
  • saturates 20g
  • carbs 44g
  • sugars 0g
  • fibre 9g
  • protein 26g
  • salt 3.35g


  • 2 tbsp chives, chopped
  • 200g soured cream
  • 2 tbsp olive oil
  • 250g pack halloumi, cut into 1cm strips
  • 1 red onion, thinly sliced
  • 250g mushrooms, sliced
  • 3 peppers, thinly sliced (we used a mix of red, yellow and green)
  • 2 tbsp fajita seasoning
  • 4 flour tortillas (or 8 small ones)
  • 1 avocado
  • 1 lime, juiced
  • ½ tomato, finely chopped
  • ½ red onion, finely chopped
  • 25g coriander, leaves picked and chopped
  • 1 red chilli, deseeded and finely chopped (optional)


  1. Make the guacamole. Peel and stone the avocado, then put it in a large bowl with the lime juice, tomato, onion and coriander. Roughly mash with a fork to combine. Add the chilli, if using, and season well with salt and freshly ground black pepper. Cover and set aside. In a separate bowl, stir the chives into the soured cream. Cover and set aside.

  2. Heat the oil in a large non-stick frying pan over a medium heat and fry the halloumi on both sides until golden, 5-6 mins. Remove the halloumi from the pan, leaving the oil behind, and set aside. Fry the onions in the oil for 6-8 mins, over a medium-low heat, until soft and just starting to brown. Add the mushrooms, increase the heat and fry for 3-4 mins until beginning to turn golden. Add the halloumi back in then reduce the heat to medium-low. Add the peppers and fajita seasoning, and cook for 2 mins. Add a splash of water and cook for another minute – you want them to still have some bite.

  3. Warm the tortilla wraps in a frying pan over a medium heat or in the microwave. Pile the cooked vegetables and halloumi onto the wraps, adding a dollop of guacamole and soured cream to serve.

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