Transform a single foil-lined baking sheet and your broiler into fajita-making machines. This recipe and the cleanup are so easy–the hardest part will be picking your favorite toppings.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
- 1 large yellow onion, halved and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 10 ounces boneless, skinless chicken breasts, cut into thin strips
- 10 ounces strip steak, cut into thin strips (see Cook’s Note)
- 10 ounces peeled and deveined medium shrimp, tails removed
- Juice of 1 lime, plus lime wedges, for serving
- 16 flour tortillas, warmed
- Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes.
- Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture.
- When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 746 |
| Total Fat | 30 g |
| Saturated Fat | 8 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 44 g |
| Cholesterol | 158 mg |
| Sodium | 1214 mg |
Reviews
Very easy and quick really good
Crowd pleaser. Delicious. Easy and impressive. I’ll do this one, again and again.
One note: add 1 tablespoon ground cumin and 1 tablespoon paprika to the seasoning for the vegetables, chicken, beef and shrimp. It makes the flavor deeper and more authentic.
You can broil the vegetables, and then use an oven set at 425 degrees to finish off the protein.
Very tasty and would definitely recommend!
Simple recipe, great flavor, nice variety of proteins, and only one pan. Fantastic!
Rea has done it one more time
Yeah.
& Yummy in my tummy
I have always been intimidated making sheet pan meals. This one was so simple and so delicious! The meat was tender and perfect
I was a little skeptical, but this recipe was super easy and delicious! I asked the butcher at our grocery store to cut the steak and chicken into fajita strips which helped a lot.
Easy quick delicious! Everyone ate everything! I increased the meat to 1 pound apiece. I added poblano peppers to the mix. I added an ounce of beer to the shrimp or tequila would be great as well!
Very flavorful and simple. It’s nice to have a variety of meats for everyone at the table.
this is so easy and delicious! will be a staple in our house. only had chicken on hand also I cooked the peppers for 8 minutes so they didn’t get overcooked and the chicken for 10… it was perfect!