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Halloumi fajitas with soured cream & guacamole
Serves 4
Easy
Prep:
Cook:
"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
Skip to ingredients
- 2 tbsp chiveschopped
- 200g soured cream
- 2 tbsp olive oil
- 250g pack halloumicut into 1cm strips
- 1 red onionthinly sliced
- 250g mushroomssliced
- 3 peppersthinly sliced (we used a mix of red, yellow and green)
- 2 tbsp fajita seasoning
- 4 flour tortillas(or 8 small ones)
For the guacamole
- 1 avocado
- 1 limejuiced
- ½ tomatofinely chopped
- ½ red onionfinely chopped
- 25g corianderleaves picked and chopped
- 1 red chillideseeded and finely chopped (optional)
Nutrition: per serving
- kcal667
- fat41g
- saturates20g
- carbs44g
- sugars13glow
- fibre9g
- protein26g
- salt3.35g
Method
step 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.
step 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.
step 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.
