Sheet Pan Fajitas

Sheet Pan Fajitas

Boy, this is a great recipe to do over and over again with whatever strikes your fancy at the moment. In all truth, when I tested the recipe the final time, I skipped the chicken and instead made some of that Costco tortilla-crusted tilapia on another pan. Delish!

Serve Mexican rice, black beans or confetti corn on the side for a delicious weeknight trip south of the border.

Sheet Pan Fajitas

Sheet Pan Fajitas

Course: Main Course
Servings: 6
Calories: 406kcal
Sizzling fajitas without standing over a hot pan? Yes, please! Skip the chicken if it's also meatless Monday, and serve with avocado slices, sour cream, and salsa no matter what.
Print Recipe

Ingredients

Fajita Seasoning

  • 2 tsp chili powder
  • 1 tbsp paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper

Fajitas

  • 1 large red onion cut into strips
  • 3 bell peppers cut into strips
  • 1 lb boneless, skinless chicken breasts cut into strips
  • 3 tsp garlic, minced
  • 3 tbsp olive oil
  • 1 medium lime
  • 12 6-in tortillas
  • ½ cup sour cream optional
  • ¼ bunch cilantro optional
  • 2 avocados sliced, optional
  • 1/2 cup salsa optional

Instructions

  • Preheat the oven to 425°F. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  • Lightly coat a baking sheet with cooking spray. Place chicken, bell peppers, onion, and garlic in a single layer on the sheet and toss with the spice mix and olive oil.
  • Bake for 25 minutes or until the chicken is completely cooked through and the veggies are browned.
  • Place a scoop of the fajita mixture inside each of the warmed tortillas. Top with cilantro, sour cream, lime juice, avocado and/or lime juice, as desired.

Notes

  • I like to use a red, an orange and a yellow bell pepper for color, but go ahead and use whatever’s on sale.
 

VEGGIE LOVERS

  • Replace the chicken with more vegetables. I can’t believe I keep saying this, but this is another recipe where big slices of mushroom may be tasty. Otherwise, just do more peppers and onions.
  • Another alternative is to add rinsed and warmed black beans onto your tortilla before the roasted veggies.
 

GLUTEN-FREE

  • Use corn tortillas
  • Try this as a salad instead. Simply put all the ingredients besides the tortilla on a bed of spring greens. Top with a few crunched up corn tortilla chips for a little crunch.

Nutrition

Calories: 406kcal | Carbohydrates: 40g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 923mg | Potassium: 618mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2861IU | Vitamin C: 82mg | Calcium: 120mg | Iron: 4mg
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