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Sheet Pan Fajitas

Mealovate Test Kitchen Mealovate Test Kitchen 1d ago

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Sheet Pan Fajitas
Prep: 16min Cook: 24min Serves: 4 Beginner
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A quick and easy weeknight meal featuring seasoned chicken or steak and colorful bell peppers and onions, all roasted on one sheet pan.

Ingredients

  • 1.5 lbs Chicken breasts-cut into strips
  • 2 Bell peppers-sliced (mix of colors)
  • 1 Onion-sliced
  • 2 tbsp Olive oil
  • 1 tbsp Lime juice
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cayenne pepper (optional)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 8 Flour tortillas
  • To taste Sour cream
  • To taste Salsa
  • To taste Guacamole
  • To taste Shredded cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine all Marinade ingredients.
  3. Add Chicken to the marinade and toss to coat. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  4. Spread Vegetables in a single layer on a large baking sheet.
  5. Add marinated Chicken to the baking sheet, spreading it out among the vegetables.
  6. Bake for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
  7. Warm tortillas according to package directions.
  8. Serve Chicken and vegetables in warm tortillas with desired Toppings.

Sheet Pan Fajitas with Citrus-Herb Marinade

A more flavorful sheet pan fajita recipe featuring a bright citrus-herb marinade and a touch of smoked paprika.

Ingredients

  • 1.5 lbs Flank steak-cut into strips
  • 2 Bell peppers-sliced (mix of colors)
  • 1 Onion-sliced
  • 1 Jalapeño-sliced (optional)
  • 3 tbsp Olive oil
  • 2 tbsp Lime juice
  • 1 tbsp Orange juice
  • 1 tbsp Chili powder
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 2 cloves Garlic-minced
  • 1 tbsp Chopped cilantro
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 8 Whole wheat tortillas
  • To taste Mexican crema
  • To taste Pico de gallo
  • To taste Avocado slices

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine all Marinade ingredients.
  3. Add Steak to the marinade and toss to coat. Let marinate for at least 30 minutes (or up to 8 hours in the refrigerator).
  4. Spread Vegetables in a single layer on a large baking sheet.
  5. Add marinated Steak to the baking sheet, spreading it out among the vegetables.
  6. Bake for 15-20 minutes, or until Steak is cooked to desired doneness and vegetables are tender.
  7. Warm tortillas according to package directions.
  8. Serve Steak and vegetables in warm tortillas with desired Toppings.

Equipment

  • Large bowl
  • Baking sheet
  • Oven

Cast Iron Skillet Fajitas with Charred Poblano Crema

Premium fajitas cooked in a cast iron skillet for maximum flavor and char, served with a creamy poblano pepper sauce.

Ingredients

  • 2 lbs Skirt steak-trimmed
  • 2 Bell peppers-sliced (mix of colors)
  • 1 Onion-sliced
  • 2 Poblano peppers-sliced
  • 4 tbsp Avocado oil
  • 3 tbsp Lime juice
  • 2 tbsp Orange juice
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Chipotle peppers in adobo sauce-minced
  • 1 tbsp Smoked paprika
  • 1 tbsp Cumin
  • 4 cloves Garlic-minced
  • 1/4 cup Chopped cilantro
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Mexican crema
  • 1 Roasted poblano pepper-peeled and seeded
  • 1 tbsp Lime juice
  • 1/4 tsp Salt
  • 8 Handmade corn tortillas

Instructions

  1. In a large bowl, combine all Marinade ingredients. Add Skirt steak and toss to coat. Marinate for at least 4 hours, or preferably overnight.
  2. Prepare Poblano Crema: In a blender, combine Mexican crema, roasted poblano pepper, lime juice, and salt. Blend until smooth and creamy. Set aside.
  3. Heat a large cast iron skillet over high heat until smoking hot.
  4. Add marinated Steak to the skillet and sear for 2-3 minutes per side for medium-rare, adjusting time for desired doneness.
  5. Remove Steak from skillet and let rest for 10 minutes before slicing against the grain.
  6. Add sliced Onion and Bell peppers to the skillet and cook for 5-7 minutes, until slightly charred and tender.
  7. Add sliced Poblano peppers and cook for another 2-3 minutes.
  8. Warm tortillas according to package directions.
  9. Serve sliced Steak and vegetables in warm tortillas with Poblano Crema.

Equipment

  • Large bowl
  • Blender
  • Cast iron skillet
  • Oven