Sheet Pan Chicken Fajita Tacos
This one-pan, no-cleanup meal is bursting with flavor and ease.
Fajitas are traditionally cooked on a skillet or griddle, sautéing constantly until the onions and peppers are tender and caramelized. In this recipe, we opt for a more hands-off approach using a sheet pan and an oven cranked up to 450°F. We could eat these fajitas today, tomorrow and pretty much every other day! Taco Tuesday and Fajita Friday just got a whole lot easier!
Fresh herbs and make-it-yourself spice blends are two fun, healthy ways to boost the flavor in your dishes without extra fat or sodium. Both of these flavoring agents are featured in these tacos.
If you don’t have fresh herbs on hand, you can substitute 1/3 the amount of dried herbs. For example is a recipe calls for 1 Tbsp fresh torn cilantro, you can substitute 1 tsp. dried cilantro. The perfect solution for the cold winter months in Minnesota, when fresh herbs may be more difficult to find!
Cooking Terms
-
Julienne
To slice into thin strips about the size of matchsticks.
-
Caramelize
To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
-
Garnish
To add decorative or savory touches to food.
Ingredients
- 16 each Corn tortillas
- 3 tbsp Taco seasoning
- 2 each Bell Peppers
- 2 each Onions
- 12 sprig Cilantro
- 4 each Chicken breasts
- 1/2 cup Sour cream
From Your Home
Salt
Black pepper
Olive or canola oil
What You Need
Foil-lined baking sheet
Per Serving
Calories: 520
Carbs: 55
Fat: 14
Protein: 45
Steps
Mise En Place
Read through the entire recipe before getting started. Preheat oven to 450°F. Wash and dry all produce. Remove ends of onions, peel, cut in HALF, then julienne onions. Tear cilantro leaves and tender cilantro stems, discard tough stems. Remove seeds and stem from bell peppers, then julienne. Remove chicken breasts from packages; rinse and pat dry. Slice into 1” strips.
Season Fajitas
Line sheet pan with aluminum foil, dull side up. Drizzle foil-lined sheet pan with 2 Tbsp. oil. Place onions, bell peppers and chicken strips on sheet pan and drizzle with 2 more Tbsp. oil. Add taco seasoning (only use HALF if you’d like less spicy tacos) and season with salt and pepper. Toss to coat with your hands. Spread in an even layer.
Pro-tip: Drizzle 2 tsp oil on sheet pan before lining with aluminum foil. This will keep the foil from moving around and make clean up a snap!
Bake Fajitas
Bake fajitas for 25-30 min, turning occasionally, until chicken is fully cooked and vegetables are caramelized and tender. While the fajitas are baking proceed to Step #4.
The USDA recommends cooking poultry to an internal temperature of 165°F.
Wrap Tortillas
Set tortillas in the center of a large sheet of aluminum foil. It should be big enough to wrap around the tortillas. Wrap tightly.
Pro-tip: If you want your tortillas to be charred, skip the aluminum foil and place tortillas on grill or sauté pan for 30-60 sec per side until warmed. Remove from heat
and keep warm until ready to plate.
Warm Tortillas
Remove fajitas from oven. Using a spoon or spatula, push fajitas to one side, making room for tortillas. Set wrapped tortillas on sheet pan and return to oven. Bake for another 6-9 min until tortillas are warm and fajitas begin to brown.
Pro-tip: If you warmed tortillas in a pan, skip this step.
Plate Your Dish
Remove fajitas from oven and carefully unwrap tortillas. [Caution: steam might
come out of the packet when you open it!] Pile fajitas in tortillas. Top each taco with a dollop of sour cream and garnish with cilantro. Enjoy!