Sheet Pan Chicken Fajitas with Corn Tortillas

Juicy sliced chicken and vibrant bell peppers roast together on one pan with smoky cumin and a good squeeze of lime. Everything caramelizes in the oven while you warm the tortillas and prep your toppings. Pile it all into soft corn tortillas with creamy avocado, bright salsa, and a handful of cilantro. Fast, colourful, and naturally light.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1½ lb boneless skinless chicken breasts, sliced into ½-inch strips
  • 3 large bell peppers, sliced into strips (mix of red, yellow, and orange)
  • 1 large red onion, sliced into thick wedges
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tsp fine sea salt
  • ½ tsp black pepper, freshly ground
  • 2 medium lime, 1 juiced, 1 cut into wedges for serving
  • 12 corn tortillas (6-inch size)
  • 2 medium avocado, sliced
  • 1 cup salsa (your favourite)
  • ½ cup fresh cilantro, roughly chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  3. Slice 1½ lb (680 g) boneless skinless chicken breasts into ½-inch strips.
  4. Slice 3 large bell peppers (mix of red, yellow, and orange) into strips.
  5. Slice 1 large red onion into thick wedges.
  6. In a large mixing bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with 3 tbsp (45 ml) olive oil.
  7. Add 2 tsp (10 ml) ground cumin, 1 tsp (5 ml) smoked paprika, 1 tsp (5 ml) chili powder, ½ tsp (2.5 ml) garlic powder, 1 tsp (5 ml) fine sea salt, and ½ tsp (2.5 ml) freshly ground black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated.
  8. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Make sure nothing is overlapping too much so it all roasts nicely.
  9. Roast in the preheated oven for 20 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and the peppers have softened and started to char at the edges.
  10. While the chicken and vegetables are roasting, juice 1 medium lime.
  11. Cut 1 medium lime into wedges for serving.
  12. Slice 2 medium avocados.
  13. Roughly chop ½ cup (15 g) fresh cilantro.
  14. When the chicken and vegetables come out of the oven, drizzle the lime juice over everything and toss gently with tongs.
  15. Warm 12 corn tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
  16. Serve the chicken and vegetables in warm corn tortillas, topped with sliced avocado, 1 cup (240 ml) salsa, chopped cilantro, and extra lime wedges on the side.