Crispy Halloumi combined with veggies and spiced up with a homemade fajitas spice blend, topped up with a smoky yoghurt pepper sauce. Creamy from the avocado and light because of the yoghurt instead of using the more traditional sour cream nor mayonnaise.
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Bell peppers seeded and ribs removed, halved and then sliced into thin strips
Red onions sliced in thin wedges.
2 Halloumi, split in half and cut in 1cm slices
Add 30ml of oil along with the sweet paprika and the cumin seeds and mix well.
Drop in the halloumi strips, making sure that they are well coated.
For the fajitas spice mixture, add in a bowl the smoked paprika, oregano, the ground cumin, garlic, salt and pepper.
Mix well and keep aside.
For the sauce, place in a food-processor the yoghurt,
the roasted Florinis (long horn) red peppers,
an avocado,
cumin, salt and sweet smoked paprika,
a red chilli pepper,
lime juice,
garlic paste
olive oil
Add the onions in hot oil and let sizzle, cookling for about 3’.
then add the peppers sauteing them for about 4’.
Season with the fajitas spice blend
Add the halloumi strips and fry for a few minutes on each side.
Return the peppers and onions,
and mix well.
Start building the tortillas by adding the halloumi with the veggies and spoon couple of tablespoons of the yoghurt pepper sauce.
Finally, add some of the coriander leaves and wrap the tortillas.
Halloumi Fajitas with Yoghurt Pepper Sauce
Servings: 5
Ingredients
- 2 x Pissourkotiko Traditional Goat Halloumi , Charalambides Christis, split in half and cut in 1cm slices.
- 2 Red Onions , sliced in thin wedges
- 5-6 Bell Peppers , green-red-orange, stemmed, seeded and ribs removed, halved and then sliced into thin strips
- 10 Soft Tortillas , preferably corn but flour ones will also do
- 1 small bunch fresh Coriander , leaves picked
- 60 ml EVOO , extra virgin olive oil
- 1 tbsp Smoked Paprika
- 1 tbsp dry Oregano
- 1 tsp Cumin , ground
- 1 tsp dry Garlic , ground
- 1 tsp Sea Salt
- 1 tsp freshly ground Black Pepper
- 1 tsp Sweet Paprika , not smoked, preferably Spanish or Hungarian
- 1 tbsp Cumin Seeds
For the Sauce
- 300 g Straggato Yoghurt Authentic , Charalambides Christis
- 3 Roasted Florinis long horn Red Peppers , jarred
- 1 Avocado , pitted and peeled
- ¼ tsp Cumin , ground
- 1 tsp Sweet Smoked Paprika
- 1 Red Chili , remove/keep as much of the seeds/ribs you want, chopped
- ½ Lime Juice
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Roasted Garlic Paste
- ½ tsp Sea Salt
Instructions
- Start with the sauce by placing all ingredients in the bowl of a food-processor with the metal blade attached and blend until smooth. Keep aside.
- For the fajitas spice mixture, we add in a bowl the smoked paprika, oregano, the ground cumin, garlic, salt and pepper, mix well and keep aside.
- Set a large cast iron skillet or pan over high heat and let it heat up for 2’ until smoking. Add half the oil and let it heat up for 1’. Add the onions and let sizzle, tossing not too often so that they get a nice sear. Cook for about 3’ and then add the peppers. Continue sauteing them for about 4’ while seasoning them with the ΄fajitas’ spice mixture. Remove from the pan and keep aside.
- In the meantime, place in a large bowl the remaining oil, 30ml along with the sweet paprika and the cumin seeds. Mix well and drop in the halloumi strips, making sure that they are well coated.
- Wipe the pan clean and once again place on high heat and let it heat up for 2’ until smoking. Add the halloumi strips and fry for a few minutes on each side until golden and crusted. Add the cooked onions and peppers back to the pan and toss everything together.
- In the meantime, warm the tortillas and start building each one by adding the halloumi with the veggies and spoon couple of tablespoons of the yoghurt pepper sauce. Finally, add some of the coriander leaves and wrap the tortillas.
