Sheet Pan Chicken Fajita Tacos
Bright, sizzling fajita flavors meet the convenience of a one-pan sheet pan bake, finished with warm tortillas and fresh toppings. This recipe keeps the process simple: marinate, roast, and assemble for a weeknight-friendly taco night that feels vibrant and comforting at the same time.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1/2 yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- to taste salt and black pepper
- 8 tortillas
- Optional lime wedges, cilantro, sour cream, and shredded cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
- Slice the chicken into thin strips and chop the peppers and onion into similar sizes so everything roasts evenly.
- In a large bowl, whisk together olive oil, chili powder, cumin, paprika, oregano, minced garlic, salt, and pepper. Add the chicken and vegetables, tossing well to coat everything in the spices.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan. Roast for 15 to 18 minutes, until the chicken is cooked through and the peppers are tender and slightly caramelized. If you like a bit more char, switch to broil for the last 1–2 minutes watching carefully.
- Remove from the oven and let rest for 2 minutes. If you prepared any toppings, slice limes and chop cilantro now.
- Warm the tortillas in a clean dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in the oven for a few minutes.
- Assemble the tacos by filling each tortilla with a generous scoop of chicken and pepper mixture. Top with a dollop of sour cream or a sprinkle of cheese, then finish with cilantro and a squeeze of lime.
- Serve immediately and enjoy a unified bite of juicy chicken, vibrant peppers, and fresh toppings.