Sheet Pan Halloumi Fajitas

Wow I really needed that past weekend. I reached a point on Friday, a little earlier than I usually finish work where I hit a wall and my brain had reached saturation point. So, I stepped away, re-arranged my recipe test schedule in favour of takeaway pizza from the local pub, settled down with my book and spent Saturday making asparagus and lemon risotto and playing favoured retro world builder computer games from my childhood that are over 20 years old. I recharged so quickly I even found time to clean most of the house, so I’m now sitting in pleasantly dusted and vacuumed surroundings.

And why am I telling you all this to introduce todays recipe? Well, it is because my Sheet Pan Halloumi Fajitas are the sort of recipe that is just perfect for days like I had on Friday: unless you want the therapy of preparing more of your favourite Mexican-style toppings while they’re in the oven, these easy, cheesy fajitas do just taste amazing with a dab of soured cream, meaning they can be on the table with just 10 minutes (if that) of actual hands on prep work.

These Sheet Pan Halloumi Fajitas are nothing ground breaking, but they are a helpful recipe to have on hand if you love halloumi and you love Mexican food (okay, Americanised Mexican food) as much as I do. Honestly, the first time I made them I was wandering around the Co-op waiting for J to have his long awaited hair cut trying to figure out dinner as things were pretty thin on the ground when it came to fresh produce in the house (Ocado was due the next day) and our dinner plans had been ruined by the weather. I’d been reading this Food52 article on how us Brits are apparently utterly obsessed with halloumi, remembering my Halloumi Tikka Masala, but then wondering if I could instead perhaps make a hybrid of to of my most loved recipes over at BBC Food: Sweet Potato Traybake Fajitas and my One Pan Halloumi Veggie Traybake.

A few tests, a few tweaks, and now you can enjoy it them for dinner too!

If you have the time / you’re in the mood for them other suggested toppings include turning the cubed avocado into guacamole (I know it is only Monday, but yes to my tequila-spiked boozy guac in Student Eats (ad) if you own a copy), some homemade pico de gallo salsa, or some tomatillo salsa – I don’t make mine from scratch as I’m the only one who likes it, but Gran Luchito makes a great version that is almost as good as the fresh stuff I used to love in L.A.

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Sheet Pan Halloumi Fajitas

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: One Pan


These easy Sheet Pan Halloumi Fajitas are a quick, easy and flavour-filled way to get dinner on the table on busy weeknights in just 30 minutes.


  • 3 large mixed peppers
  • 2 brown onions
  • 2 tsp mild chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tbsp light oil
  • juice of 1 lime
  • 250g (9 oz) halloumi
  • 1 medium avocado
  • 68 flour tortillas, for serving
  • soured cream, for serving


  1. Pre-heat the oven to 200 degrees (390 farenheit).
  2. De-seed and chop the peppers into bite size chunks, and peel and onions before slicing them into wedges.
  3. Toss the veggies together on a medium to large sheet pan and sprinkle over the spices and the salt. Drizzle over the oil and the lime juice and toss everything together so that the veggies are well coated in the spice mixture. Bake for 15-20 minutes until the veggies are just tender and slightly browned around the edges.
  4. Meanwhile, slice the halloumi and allow the slices to break in half down the natural fold in the middle. Cube the avocado.
  5. Toss the veggies around on the tray using a spatula and lay the halloumi pieces on top. Switch the oven to grill (broil) on a medium high heat and grill for about 5-6 minutes until the cheese is soft and golden around the edges. You want nice charred halloumi, but not for the rest of the veggies to burn.
  6. Serve with the avocado scattered on top at the table with the flour tortillas and the soured cream.