Haloumi Fajitas

I guess this is kind of a fusion-y dish, but I just remember thinking, “Haloumi grills well. Fajitas are grilled. I bet you could do a meatless fajita with haloumi.” Well, you can, and it’s pretty delicious.

You can really do whatever you want, accompaniment-wise – I definitely recommend the Greek yogurt (sour cream would work, too) to combat the dryness of the haloumi. I did this both inside and outside, but you could do the cheese directly on the grill, too – I was just trying to save a little time.

Juice of 1 lemon

Juice of 1 lime

a couple tbsp olive oil

fajita or taco seasoning, to taste (you could probably also just do cumin, etc.)

1 red pepper, cut into large pieces

1 yellow pepper, cut into large pieces

1 orange pepper, cut into large pieces

1/2 bunch asparagus, halved

1 bunch scallions, cut into thirds

1 red onion, cut into large pieces

tortillas (we used a mix of corn and flour

1 package haloumi, cut into large chunks

accompaniments (we used Greek yogurt, cilantro, pickled onions and avocado)

Cooking spray

salt and pepper

limes, for serving

Marinade vegetables and haloumi in juice from lime and lemon, oil, salt, pepper and seasoning for at least an hour.

Preheat grill for 20 minutes and oil down with cooking spray.

Cook veggies until tender (5-6 minutes per side). While that’s happening, cook haloumi in an oiled, heated cast iron skillet, a couple minutes per side.

Slice veggies into smaller pieces. Warm tortillas on the grill, if desired. Serve with accompaniments.

Build fajitas according to preference.

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1 Comment

Filed under vegetarian

One response to “Haloumi Fajitas

  1. Pingback: Dishes I Like to Make for a Crowd | Missy's Recipes

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