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
- 2 tsp chili powder
- 1 tbsp paprika
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 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
- 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.
- I like to use a red, an orange and a yellow bell pepper for color, but go ahead and use whatever’s on sale.
- 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.
- 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.