Halloumi Fajitas
Strips of golden, squeaky halloumi seared alongside smoky fajita-spiced peppers and onions, finished with lime and piled into butter lettuce with guacamole and sour cream.
Nutrition per serving
3 lettuce-wrap fajitas- Net carbs
- 9g
- Calories
- 540kcal
- Protein
- 27g
- Fat
- 43g
- Total carbs
- 14 g
- Fiber
- 4.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
In low-carb tortillas: Warm low-carb tortillas instead of lettuce leaves for classic handheld fajitas, at about 4 g more net carbs per person.
- Warm the tortillas in a dry skillet 20–30 seconds per side and fill each generously with the fajita mixture and toppings.
Vegan (tofu): Pressed tofu strips replace the halloumi and the sour cream is skipped; guacamole brings the creaminess.
- Press the tofu for 20 minutes and season it with the salt along with the spices — unlike halloumi, it needs it. Sear 2–3 minutes per side, until golden and crisp at the edges.
With portobello strips: Meaty strips of portobello seared with the peppers make the fajitas heartier and stretch the halloumi further.
- Sear the mushroom strips in the extra oil over high heat 4–5 minutes, until browned, before cooking the peppers, and toss them back in at the end.
- Fajitas
- Fajita seasoning
- To serve
- Nice to have (optional)
- Fajitas
- Fajita seasoning
- To serve
- Nice to have (optional)
- Fajitas
- Fajita seasoning
- To serve
-
¼ cup sour creamleave out - Also add
- Nice to have (optional)
- Fajitas
- Fajita seasoning
- To serve
- Also add
- Nice to have (optional)
Estimated cost $23.80 for 4 servings ($5.95 each) · how we estimate
Instructions
-
Mix the chili powder, cumin, smoked paprika, garlic powder and oregano. Toss the peppers and onion with 1 tablespoon oil and half the spice mix. Pat the halloumi dry and toss it with the remaining spice mix.
-
Heat a large cast-iron skillet over high heat. Add the peppers and onion and cook 6–8 minutes, tossing only occasionally, until charred at the edges but still crisp-tender. Tip onto a plate.
-
Lower the heat to medium-high and add the remaining oil. Lay the halloumi in a single layer and sear 1–2 minutes per side, until a deep golden crust forms.
-
Return the vegetables to the pan, squeeze the lime juice over and toss once.
-
Serve right away in the lettuce leaves, topped with guacamole, sour cream and cilantro, with lime wedges on the side. Homemade chunky guacamole is ideal here.
Tips for success
-
Serve halloumi hot. It is soft and squeaky straight from the pan but firms up and turns rubbery as it cools. - Don't salt anything — halloumi is brined and salty enough to season the whole dish.
- Pat the halloumi dry before searing; surface moisture makes it spit in the pan and keeps it from browning.
Nice to have, not needed
- A cast-iron skillet gives the best char on the peppers — any heavy skillet works on high heat.
- Pickled jalapeños or a spoonful of pico de gallo add brightness — nice, not needed.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Warm in a hot skillet 2–3 minutes, until the halloumi softens again, then add the cold toppings.
Prep tip: Slice the peppers and onion and mix the spice blend ahead — dinner then takes 15 minutes.
Best eaten fresh. Leftovers keep 2 days in the fridge; reheat in a hot skillet to soften the halloumi again.
Variations
3 variations, each with its own ingredients and macrosIn low-carb tortillas
SwapWarm low-carb tortillas instead of lettuce leaves for classic handheld fajitas, at about 4 g more net carbs per person.
- butter lettuce leaves → low-carb tortillas (8-inch)
13 g net · 605 kcal · 32 g protein · 46 g fat · ≈$5.85 per serving (+3.6 g net carbs vs the original)
Vegan (tofu)
DietPressed tofu strips replace the halloumi and the sour cream is skipped; guacamole brings the creaminess.
- halloumi → extra-firm tofu
- + ½ tsp salt
- no sour cream
6.3 g net · 289 kcal · 20 g protein · 21 g fat · ≈$2.50 per serving (−2.7 g net carbs vs the original)
With portobello strips
VeggiesMeaty strips of portobello seared with the peppers make the fajitas heartier and stretch the halloumi further.
- + 3 portobello caps
- + 1 tbsp avocado oil
11 g net · 584 kcal · 29 g protein · 47 g fat · ≈$7.48 per serving (+1.6 g net carbs vs the original)
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