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These halloumi fajitas are easy, vegetarian and delicious! Roasted on one sheet pan for the quickest 30-minute meal. Homemade fajita seasoning, loaded with vegetables, and so good even the pickiest of eaters will love it!
I’m a huge fan of halloumi and also fajitas! This combination is the perfect easy weeknight meal (or lunch) and can easily be reheated. With a homemade fajita seasoning, you avoid adding too high sodium to the meal and can adjust per tastes.
I love balanced, clean recipes, and especially 30-minute meals! For me, nothing has helped me more than having dishes with all my personal “meal requirements” (aka: protein, carbs & veggies). I’m a huge proponent of making easy dishes with simple ingredients that don’t skimp out on taste. For other clean, quick recipes like this one, try Spring Vegetarian Pasta with Butter Sauce, Panera Steak and Arugula Sandwich (Oven Baked), or my Seared Ahi Tuna Tacos.
For those who don’t know, when I was in high school, I lived in Abu Dhabi, United Arab Emirates. We moved there for my dad’s work and it was there that I tried halloumi for the first time. I would go to this Mexican restaurant (Cantina Loredo) every SINGLE weekend, and I’d order steak fajitas.
Those fajitas weren’t anything crazy special, I just loved Mexican food and topping the fajitas with guacamole! I also loved the smell of fresh fajitas coming out from the kitchen with a hot cast iron plate.
The fajitas (and going to that cantina every weekend) stayed in my mind continuously. So I’ve combined my memories of eating halloumi in Abu Dhabi with those Cantina Loredo fajitas to make this easy delicious weeknight meal!
Highlights of this Recipe
This recipe is:
What is Halloumi?
Halloumi is a cheese traditionally made from goat’s or sheep’s milk of the Mediterranean island of Cyprus. It is a white cheese similar in texture to mozzarella, and is salty like feta. The cheese is semi-hard, rubbery and comes in a brine, almost like burrata.
Benefits of Halloumi
Halloumi is high in fat and a good source of protein. It is also rich in nutrients like calcium, zinc, magnesium, and vitamin A and B.
Can you eat halloumi raw?
Halloumi can be eaten raw, but that preparation is typically saltier and rubbery. It is commonly known as a grilling or frying cheese because it has a high melting point. That is the best way to prepare halloumi as it removes some of the saltiness.
These sheet pan halloumi fajitas are so easy to put together!
STEP ONE: Preheat the oven and prep all ingredients. Thinly slice the peppers and onion.
STEP TWO: Add the homemade fajita seasoning onto the peppers and onions and roast.
STEP THREE: Slice the halloumi while the vegetables roast.
STEP FOUR: Add the halloumi, season, and back into the oven.
STEP FIVE: Remove from the oven and enjoy!
Ingredients and Substitutions
- Halloumi. Substitute for paneer or tofu!
- Fajita Seasoning. (Read below)
- Red Bell Pepper. Or substitute for bell pepper of choice.
- Green Bell Pepper or Poblano Pepper. Or substitute for bell pepper of choice.
- Onion. I prefer white onion for this one but substitute for onion of preference or omit.
How to Make Your Own Fajita Seasoning
Making your own fajita seasoning is always preferred. No crazy ingredients, only those you probably already have in your home! I like to make my own fajita seasoning because I find store bought versions can be too salty. Because the halloumi is already a salty ingredient, I don’t add salt into the fajita seasoning itself and instead only on the fajita vegetables.
Fajita Seasoning Ingredients
- Chili Powder.
- Cayenne (optional). Only for those wanting to add spice and heat.
Tips, Tricks & Frequently Asked Questions
A traditional fajita recipe uses a variety of peppers and onions. You can also use zucchinis, mushrooms, corn, jalapeños, or tomatoes.
Substitute for paneer or even tofu! I actually purchase my halloumi through Amazon Fresh because I can’t typically find it in my local groceries.
I prefer using Aphrodite Halloumi - I found it slightly less salty than other brands.
STEP ONE: Preheat the oven to 375ºF.
STEP TWO: Spread ingredients (all together including halloumi) evenly onto an aluminum-lined baking sheet.
STEP THREE: Heat in the oven for no more than 10-minutes, until vegetables and halloumi are warm.
Halloumi should be refrigerated, and can last up to one year unopened in its brine. Once opened however, keep in the salted brine in an airtight container up to two weeks.
What to Serve with Fajitas
- Vegan Mexican Rice
- Fresh Mexican Avocado Salad
- Orange Agua Fresca / Agua de Naranja
- Cucumber Agua Fresca (Agua de Pepino)
Other 30-Minute Meals
- Savory Mexican Breakfast Quinoa Bowl
- Spring Vegetarian Pasta with Butter Sauce
- Authentic Mexican Chilaquiles Rojos
- Panera Steak and Arugula Sandwich (Oven Baked)
The Best Sheet Pan Halloumi Fajitas
- 6 oz Halloumi
- 1 Red Bell Pepper
- 1 Green Bell Pepper or poblano
- ½ Red Onion
- 2 TBSP Oil of Preference
- ¼ TSP Salt or Garlic Salt
- 1 TSP Cumin
- ½ TSP Chili Powder
- 1 TSP Paprika
- 1 TBSP Oregano
Optional For Serving
- 4-6 Corn Tortillas
Prepare the Ingredients
- Preheat the oven to 425ºF.
- Chop the red bell pepper, red onion, and poblano/green bell pepper into thin slices.
- Combine all fajita seasoning ingredients together in a bowl.
Make the Fajitas
- Spread bell peppers and onion on an aluminum-lined baking sheet.
- Drizzle the fajita vegetables with neutral oil. Add ⅔ of the fajita seasoning onto the vegetables. Add salt or garlic salt.
- Toss the vegetables gently to make sure seasoning is evenly coated on all of the vegetables.
- Place fajita vegetables into the oven for 10 minutes.
- While vegetables are roasting, slice the halloumi into ¼-½ in” thick medallions.
- Once vegetables have roasted for 10 minutes, mix and move to one side of the baking sheet.
- Add the halloumi, flat side down, onto the baking sheet. Sprinkle with the remaining seasoning and rub into both sides of the halloumi.
- Place back in the oven for 12-15-minutes, or until vegetables are tender and roasted, and the halloumi is crispy and lightly browned.
- Remove from the oven and turn off.
- Serve as is, over rice or with warm corn tortillas.