Sheet-Pan Halloumi Fajitas with Lime Crema

Why You’ll Love This Recipe

• Golden, seared halloumi brings a satisfyingly squeaky, meaty bite—no meat required.
• Sheet-pan peppers and onions char beautifully for real fajita flavor with minimal cleanup.
• Lively lime crema cools the heat and ties everything together.
• Weeknight-friendly: ready in about 40 minutes with pantry spices.

Grocery List

• Produce: 3 bell peppers, 1 large red onion, 1 jalapeño (optional), 2 limes, fresh cilantro, 1 small garlic clove
• Dairy: 16 oz halloumi, 2/3 cup sour cream (or Greek yogurt)
• Pantry: Small flour tortillas, avocado or olive oil, chili powder, smoked paprika, cumin, coriander, garlic powder, onion powder, dried oregano, cayenne, black pepper, light brown sugar, kosher salt

Full Ingredients

Fajita Spice Blend (salt-free)

• 2 tsp chili powder
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 1 tsp light brown sugar

For the Vegetables

• 3 bell peppers (mixed colors), seeded and sliced 1/2-inch thick
• 1 large red onion, sliced 1/2-inch thick
• 1 jalapeño, thinly sliced (optional)
• 2 tbsp avocado or olive oil
• 2 tsp fajita spice blend (from above)
• 1 tsp kosher salt

For the Halloumi

• 16 oz halloumi, patted very dry and cut into 3/4-inch cubes
• 1 tbsp avocado or olive oil (for searing)
• 1 tsp fajita spice blend (from above), plus more to taste
• 1 tbsp fresh lime juice

Lime Crema

• 2/3 cup sour cream (or full-fat Greek yogurt)
• 1 tsp finely grated lime zest
• 2 tbsp fresh lime juice
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• Pinch kosher salt
• 1–3 tbsp water, to thin

To Serve

• 8 small flour tortillas
• Fresh cilantro leaves
• Lime wedges

Step-by-Step Instructions

Step 1: Heat the oven and sheet pan

Position a rack in the top third of the oven. Place a large rimmed sheet pan on the rack and preheat the oven to 450°F (232°C). Preheating the pan helps the vegetables char quickly for that classic fajita vibe.

Step 2: Mix the fajita spice blend

In a small bowl, stir together chili powder, smoked paprika, cumin, coriander, garlic powder, onion powder, dried oregano, cayenne, black pepper, and brown sugar. This blend is salt-free so you can salt the vegetables while keeping the naturally salty halloumi in check.

Step 3: Prep and roast the vegetables

In a large bowl, toss the bell peppers, red onion, and jalapeño (if using) with 2 tbsp oil, 2 tsp of the spice blend, and 1 tsp kosher salt until evenly coated. Carefully pour the vegetables onto the hot sheet pan and spread in a single layer. Roast for 15–18 minutes, stirring once halfway through, until edges are lightly charred and tender-crisp.

Step 4: Make the lime crema

Meanwhile, whisk sour cream, lime zest, lime juice, grated garlic, and a pinch of salt until smooth. Thin with 1–3 tbsp water to a drizzleable consistency. Taste and adjust salt or lime to your liking; set aside.

Step 5: Sear the halloumi

Pat the halloumi cubes very dry—this is key for browning. Heat 1 tbsp oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Add halloumi in a single layer and cook 2–3 minutes per side until deeply golden. Remove from the heat, drizzle with 1 tbsp lime juice, and toss with 1 tsp spice blend to coat.

Step 6: Combine and broil

Remove the sheet pan from the oven and switch the oven to broil (high). Add the seared halloumi to the roasted vegetables, sprinkle with another 1–2 tsp spice blend to taste, and toss to combine. Spread everything in an even layer and broil 1–2 minutes until lightly charred in spots. At the same time, wrap tortillas in foil and warm them on a lower rack for about 5 minutes if you haven’t already.

Step 7: Serve and build fajitas

Transfer the sizzling pan to the table. Shower with fresh cilantro, squeeze over more lime if desired, and serve with warm tortillas and lime crema. Build fajitas by layering peppers and onions, golden halloumi, a generous drizzle of crema, and a few cilantro leaves.

Pro Tips

• Dry halloumi thoroughly. Moisture is the enemy of a good sear and can cause sticking.
• Preheat the sheet pan. Starting hot gives the vegetables fast color and better texture.
• Do not over-salt. Halloumi is naturally salty, so keep salt to the vegetables and crema only.
• Use a heavy pan for searing. Cast iron or stainless steel deliver the best crust on halloumi.
• Slice veggies evenly. Uniform 1/2-inch slices roast at the same rate for consistent doneness.

Variations

• Chipotle-Lime: Add 1–2 tsp minced canned chipotle and 1 tsp adobo sauce to the crema for smoky heat.
• All Sheet-Pan: Skip the skillet. Toss halloumi with 1 tsp oil and 1 tsp spice blend; add to the pan for the final 6–7 minutes of roasting, then broil 1–2 minutes. Searing gives a better crust, but this saves a pan.
• Corn Tortillas/Gluten-Free: Use warmed corn tortillas and confirm your spices are gluten-free.

Storage & Make-Ahead

Refrigerate vegetables and halloumi separately in airtight containers for up to 3 days; store crema for up to 4 days. Reheat vegetables and halloumi together on a sheet pan at 425°F (220°C) for 6–8 minutes or in a hot skillet until warmed and re-crisped. Avoid microwaving halloumi—it can turn rubbery. Tortillas rewarm best wrapped in foil in a 300°F (150°C) oven for 8–10 minutes. You can mix the spice blend and make the crema 2–3 days ahead.

Nutrition (per serving)

Approximate values for 1 of 4 servings (2 small fajitas): 700 calories; 44–48 g fat; 55 g carbohydrates; 24 g protein; 5 g fiber; 1,000–1,300 mg sodium. Actual values vary based on tortilla brand, halloumi brand, and crema thickness.