Quick & Easy Fajitas (Beef or Chicken)

About the only thing I ever order at a Mexican restaurant is fajitas. I like chicken for my fajitas while Dan enjoys beef. For years I thought fajitas were way to complicated for me to make at home so I only enjoyed them on the rare occasion that we went out for dinner.

A couple years ago a friend told me about Sheet Pan Fajitas. These simple fajitas could be prepared in the oven in just a few minutes. My first experiments were with beef, but I couldn’t stop there. Next I tried chicken along with a different seasoning mix. I’ve come up with a recipe that my family enjoys along with two options for seasoning. Now my family and I enjoy fajitas quite often.

Quick & Easy Fajitas (Beef or Chicken)

Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, thinly sliced

  • 3 bell peppers, thinly sliced (I like using green, red and yellow)

  • 1 pound, thinly sliced chicken or beef

  • Seasoning Mix (options below)

  • Juice of one lime (about 1 and a half tablespoons)

  • Tortillas, tomatoes, lettuce, cheese, sour cream, cilantro, avocado for serving (as desired)

Seasoning Mix (Option 1)

  • 2 tablespoons taco seasoning

  • 2 teaspoons smoked paprika

  • 1/2 teaspoon mild chili powder

Seasoning Mix 2 (Option 2)

  • 1 Tablespoon chili powder

  • 1 1/2 teaspoons paprika

  • 1 1/2 teaspoons cumin

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon dried oregano leaves

  • 1/4 teaspoon cayenne pepper optional

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat your oven to 425 degrees Fahrenheit.

  • Grease a large sheet pan.

  • Place sliced onions, sliced bell peppers, and thinly sliced meat in a large bowl.

  • Sprinkle seasonings, drizzle olive oil, and lime juice over the contents of the bowl.

  • Using your hands or a pair of tongs, toss everything together until the meat and veggies are well coated in the seasonings and the oil.

  • Bake at 425 degrees Fahrenheit for about 15-20 minutes, or until the veggies are becoming soft and the meat has browned on the outside. Be careful of over-cooking the meat (nobody likes dry meat!) - test a piece after 15 minutes to be sure it's cooked to your liking.

  • Serve in tortillas with lettuce, tomatoes, cheese, sour cream and avocado, as desired (use the time while the fajita filling is baking to prep these ingredients).

We carry pre-sliced beef fajita meat and skinless, boneless chicken breasts in our farm store. You will get the best results from this recipe when you use the highest quality ingredients so I encourage you to use our pasture-raised meats.

I hope your family enjoys these fajitas as much as my family does. I’d love to hear how they turn out for you.

Happy Cooking!