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Sheet Pan Fajitas

By: Mandy Tanner

Easy Sheet Pan Fajitas can be prepped up to a day ahead and refrigerated, or quickly marinated at room temperature for 30 minutes before cooking. They cook in about 20 minutes and make a great weeknight meal. Our recipe includes a homemade fajita spice blend, but you could substitute 2 tablespoons of a prepared fajita rub or seasoning packet. Jalapeños are optional, but add a nice heat level to the marinade and finished fajitas. 

Ingredients

Fajita Spice Blend

  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ t teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried red pepper flakes

Sheet Pan Fajitas

  • 2 tablespoon avocado oil, or olive oil
  • 1 garlic clove, minced or grated
  • 1 teaspoon fresh lime juice, from ½ small lime
  • 2 tablespoons chopped fresh cilantro
  • 1 (1 lb) package SRF Slices for Fajitas Buy Now
  • 2-3 small bell peppers, or a mix of poblano and bell peppers, sliced ¼-inch strips
  • 1 small red onion, sliced 1/8-inch thick
  • 1 jalapeño, thinly sliced, optional
  • 8-12 flour or corn tortillas, for serving
  • Cilantro leaves, for garnish, optional
  • Salsa, for serving, optional
  • Sour cream, for serving, optional
  • Sour cream, for serving, optional

Fajita Spice Blend

In a small bowl, prepare the Fajita Spice Blend by combining the salt, pepper, garlic powder, paprika, onion powder, cumin, coriander, chili powder, oregano, and red pepper flakes, and stir.

Sheet Pan Fajitas

Prepare the marinade; In a baking dish or resealable zip-top bag, add the Fajita Spice Blend, oil, garlic, lime juice, and cilantro, and stir to combine.
Add the SRF Slices for Fajitas, separating the slices to ensure they are evenly coated with the marinade. Then add the sliced onion, bell peppers, and jalapeño, if using, and toss to coat. Cover or seal the bag, and let marinate at room temperature for 30 minutes, or refrigerate until ready to cook, up to 24 hours.
When ready to cook, preheat the oven to 425°F.
On a rimmed baking sheet, arrange the fajitas in a single layer, separating the SRF slices to ensure even browning.
Place the baking sheet on a rack in the center of the oven, and cook until the onions and peppers are tender and have browned slightly, and the SRF Slices for Fajitas are cooked through and browned on top, about 20 minutes.
Warm the tortillas; Using a sheet of foil, wrap the tortillas and place them on a baking rack in the oven for the last 5 minutes of cooking, or until warmed through.
Remove the baking sheet with the fajitas and tortillas from the oven. Garnish with fresh cilantro, and serve with salsa, sour cream, and lime wedges, as desired. Enjoy!