Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
Adapted from: BBC Good Food by Cassie Best
These smoky, sizzling Buffalloumi fajitas are packed with peppers, onions and warm spices, finished with creamy avocado and fresh coriander.
Ingredients
For the Buffalloumi filling
2 × 225g blocks light Buffalloumi
2 tbsp olive oil
1 red onion, halved and sliced
2 mixed peppers, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp ground coriander
1 lime, juiced
To serve
8 small or 4 large tortilla wraps (corn or flour)
1 avocado, stoned, peeled and sliced
small handful of fresh coriander leaves
chilli sauce or soured cream (optional)
Method
- Split each block of Buffalloumi through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half of the olive oil in a frying pan over a medium heat and fry the Buffalloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
- Heat the remaining oil in the same pan over a high heat. Fry the onion and peppers for 5 minutes until softened and beginning to char. Add the garlic, smoked paprika and ground coriander with a little seasoning, and cook for 1 minute more.
- Pour in the lime juice and return the fried Buffalloumi to the pan. Stir gently so the Buffalloumi doesn’t break up. This can be kept at room temperature for a few hours and reheated gently with a splash of water.
- Warm the tortilla wraps in a low oven wrapped in foil, or microwave two at a time for 10 seconds. You can also warm them directly over a gas flame using tongs for lightly charred edges.
- Fill the warm wraps with the Buffalloumi mixture, avocado slices, fresh coriander and chilli sauce or soured cream, if using.
Nutrition (per serving)
- Energy: 692 kcal
- Fat: 36g
- Saturates: 18g
- Carbohydrates: 51g
- Sugars: 10g
- Fibre: 7g
- Protein: 38g
- Salt: 4.1g