Sheet Pan Fajitas

I’ve always been a fan of meals that come together with minimal fuss but deliver maximum flavor, and sheet pan fajitas are my go-to when I’m craving something vibrant and satisfying. Growing up, fajitas were a family favorite—my mom would sizzle up a skillet of peppers and chicken, and we’d all crowd around the table, building our own wraps with warm tortillas. Now, as a busy home cook, I’ve traded the skillet for a sheet pan to make things even easier. This recipe captures that same Tex-Mex magic but with less cleanup, which is a win in my book!

What I love about sheet pan fajitas is how versatile they are—you can toss in whatever veggies or protein you have on hand, and the oven does most of the work. The spices meld into a smoky, zesty blend that makes every bite pop. Whether you’re feeding a crowd or just whipping up a quick weeknight dinner, this dish is a lifesaver. Let’s dive into how to make these fajitas, complete with tips to elevate your game and answers to common questions.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 8–10 small flour or corn tortillas
• Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Prep the veggies and chicken: Slice the bell peppers, onion, and chicken into thin, even strips. This ensures everything cooks at the same rate.
3. Season the mix: In a large bowl, toss the chicken, peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix until everything’s evenly coated.
4. Spread on the pan: Arrange the chicken and veggie mixture in a single layer on the sheet pan. Don’t overcrowd—use two pans if needed to avoid steaming.
5. Bake: Pop the pan in the oven for 20–25 minutes, stirring halfway through. The chicken should be cooked through (165°F internal temp), and the veggies should be tender with slightly charred edges.
6. Add lime juice: Squeeze fresh lime juice over the hot fajitas for a zesty kick. Give it a quick toss.
7. Warm the tortillas: Wrap tortillas in foil and pop them in the oven for the last 5 minutes of cooking, or warm them in a skillet.
8. Serve: Pile the fajita mix into warm tortillas and top with your favorite fixings like sour cream, guacamole, or salsa.

Related Recipes:

Sheet Pan Pancake Recipe

Sheet Pan Chicken

Pro Cooking Tips

• Cut evenly: Uniform slices mean everything cooks at the same pace. Aim for 1/4-inch thick strips.
• Don’t skip the lime: That final squeeze of lime juice brightens the flavors and ties everything together.
• Crisp it up: For extra char, broil the fajitas for 1–2 minutes at the end—just keep an eye on them!
• Make your own spice blend: Adjust the chili powder or add a pinch of cayenne for more heat.

Variations

• Beef fajitas: Swap chicken for flank or skirt steak, sliced thin. Cook for 15–20 minutes, depending on doneness.
• Shrimp fajitas: Use peeled, deveined shrimp and reduce cooking time to 10–12 minutes.
• Veggie fajitas: Skip the meat and add zucchini, mushrooms, or sweet potatoes for a hearty vegetarian option.
• Spicy kick: Toss in sliced jalapeños or a dash of hot sauce for extra heat.

Storage Suggestions

• Fridge: Store cooked fajita mix in an airtight container for up to 4 days. Keep tortillas and toppings separate.
• Freezer: Freeze the cooked chicken and veggies in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat or in the microwave with a damp paper towel to keep it moist.

How to Serve

Serve sheet pan fajitas family-style with a platter of warm tortillas and bowls of toppings like guacamole, salsa, shredded cheese, and sour cream. Let everyone build their own fajitas for a fun, interactive meal. Pair with Mexican rice, refried beans, or a simple green salad to round it out.

Nutrition Facts (Per Serving, Approx. 2 Fajitas)

• Calories: 350
• Protein: 28g
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 5g
• Sodium: 600mg
  Note: Values vary based on toppings and tortilla type.

FAQs

Can I make sheet pan fajitas ahead of time?
Yes! Prep the chicken and veggies with the spice mix and store in the fridge for up to 24 hours. Bake when ready.

Can I use frozen peppers?
Fresh is best for texture, but frozen peppers work in a pinch. Thaw and pat dry to avoid excess moisture.

How do I keep tortillas from getting soggy?
Store them separately and warm just before serving. A quick skillet char adds flavor, too.

Is this recipe gluten-free?
Use corn tortillas and double-check your spices for gluten-free certification.

Can I cook this on a grill?
Absolutely! Use a grill-safe sheet pan or foil packet and cook over medium heat for 15–20 minutes, flipping halfway.

Conclusion

Sheet pan fajitas are the ultimate weeknight hero—quick, customizable, and packed with bold Tex-Mex flavors. With just one pan and a handful of ingredients, you can whip up a crowd-pleasing meal that’s as fun to eat as it is to make. Whether you stick with classic chicken or mix it up with shrimp or veggies, this recipe delivers every time. So, grab your sheet pan, crank up the oven, and get ready to dig into a plate of sizzling goodness. What’s your favorite fajita topping? Let me know!