Step Aside Taco Tuesday! Try Easy Fajitas Any day!
I’m cookin’ up another sheet pan favorite! The best meals are sometimes the ones that are the easiest to put together. This is a another sheet pan stunner you’ll plan to serve over and over again! It’s a Fajita Sheet Pan Dinner. An easy to put together mix of spices over bell peppers, onions and in this version, plump, juicy shrimp. You can make this easily and keep it vegan or vegetarian. I added shrimp and they cook in no time and taste great with the sweet roasted veggies. The oven will be on and off so fast, it won’t know what hit it and you won’t be slaving over a hot stove to prepare a beautiful and healthy dinner.
There’s almost no end to the combinations of flavors that work together on a sheet pan. But, Fajita Sheet Pan Dinner is one of my favorites. I love this with lots of lime and plenty of colorful bell peppers and onions…..and don’t forget the jalapeno peppers! Here’s another great tip. If you’re trying to stay away from carbs, this Fajita Sheet Pan Dinner is delicious wrapped in butter lettuce too. Try it with some of the healthy new options out there for tortillas too.
The Spice Mix
Into a small bowl, add the spices. 3 teaspoons garlic powder, 3 teaspoons cumin, 1 teaspoon onion powder 2 teaspoons each chili powder, paprika, dried oregano. 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Mix to combine and set aside.
Fajita Sheet Pan Dinner
Preheat the oven to 425 degrees. Line 2 rimmed sheet pans with foil and set aside.
Prep the Shrimp
Wash and peel the shrimp, remove the vein. Put the shrimp into bowl and top with about 1 tablespoon olive oil, the zest and juice of 1 lime and 1 tablespoon of the seasoning mixture. Toss to coat. Set aside.
Prep the Vegetables
Roughly chop 1 large purple onion. For bigger pieces, cut the onion into 8ths, then separate the pieces. You can also cut into 1/4 inch rings. Next, core and slice 3 bell peppers. I like to use a variety of colors. I also find that the red and yellow peppers are a little sweeter than the green peppers. Keep the size about 1/4 inch wide. Wash the spring onions and trim off the root ends, then trim the darkest portion of the greens away.
Cut a few limes in half and add to the pan. Roasting the limes make them become super juicy.
Put the veggies on to the sheet pan and drizzle with about 1 tablespoon of olive oil. Sprinkle with the seasoning mixture and toss to coat well. Leave 1/4 of one of the sheet pans clear for adding the shrimp towards the end of the baking time.
For the Sizzle!
Bake the veggies for about 15 minutes, add the shrimp. Cook another 4 minutes, just until the shrimps turn pink. Don’t over cook the shrimp! They cook very quickly.
Serve
Serve with tortillas and butter lettuce. I like to char the tortillas right over the flame of the burner. Just set the burner on low and let them char about 20-30 seconds, depending on the flame. Turn over and do the same on the other side. Or, use a grill pan to heat many of them at once. You can also wrap them in foil and heat in the oven, but I do love a little char.
To prepare the lettuce, remove the core and separate the leaves. Wrap fajitas in lettuce instead of tortillas. This recipe is really delicious with butter lettuce leaves!
Serve with lime wedges, sliced avocado, jalapeno peppers, Greek yogurt or sour cream and sprinkle everything with freshly chopped cilantro.
Enjoy!
Ingredients
For the Fajita Seasoning
- 2 teaspoons garlic powder
- 3 teaspoons cumin
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Fajitas
- 1/2 lb large shrimp, cleaned, devaned and shelled
- 3 large bell peppers (preferably red, yellow and green)
- 1 large purple onion
- 2 bunches spring onions/scallions
- 2 tablespoons olive oil
- zest and juice of 2 limes
- 1 head butter lettuce, cleaned, leaves separated
- 1 dozen corn tortillas
- 1 large avocado, sliced
Optional:
- 1/2 cup Greek yogurt or sour cream
Garnish
- limes and freshly chopped cilantro, sliced jalapeno peppers
Instructions
- For the Fajita Spice Mix:
- Into a small bowl, add the spices - 3 teaspoons garlic powder, 3 teaspoons cumin, 1 teaspoon onion powder 2 teaspoons each chili powder, paprika, dried oregano. 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
- Mix to combine and set aside.
- For the Fajitas
- Preheat the oven to 425 degrees. Line 2 rimmed sheet pans with foil and set aside.
- Wash and peel the shrimp, remove the vein.
- Put the shrimp into bowl and top with about 1 tablespoon olive oil, the zest and juice of 1 lime and 1 tablespoon of the seasoning mixture.
- Toss to coat. Set aside.
Prep the Vegetables
- Roughly chop 1 large purple onion. For bigger pieces, cut the onion into 8ths, then separate the pieces. You can also cut into 1/4 inch rings.
- Core and slice 3 bell peppers. Keep the size about 1/4 inch wide.
- Wash the spring onions and trim the root ends, then trim the darkest portion of the greens away.
- Cut several limes in half, add to the pan, face up. (Roasting the limes brings out the juices)
- Put the veggies and the limes on to the sheet pan and drizzle with about 1 tablespoon of olive oil.
- Sprinkle with the seasoning mixture and toss to coat well.
- NOTE: Leave about 1/4 of one of the sheet pans for the shrimp.
- Bake the veggies for about 15 minutes, until tender and turning brown.
- Add the shrimp
- Cook another 4 minutes, just until the shrimp turn pink. careful not to over cook the shrimp, they cook very quickly.
To Serve
- Serve with tortillas and or butter lettuce. To char tortillas right over the flame of the burner. Just set the burner on low and let tortillas char about 20-30 seconds, depending on the flame. Turn over and do the same on the other side. Or, use a grill pan to heat many of them at once. You can also wrap them in foil and heat in the oven.
- For the lettuce, remove the lettuce from the core, separate the leaves. Use in place of tortillas. This recipe is really delicious with butter lettuce leaves!
- Serve with lime wedges, sliced avocado and sprinkle everything with freshly chopped cilantro, sour cream or Greek yogurt and sliced jalapeno peppers
