Sheet Pan Chicken Fajita Tacos
- 3 days ago
- 3 min read
Our Story
This is Gab's answer to the weeknight scramble: chicken, peppers, and onions all roasted together on one sheet pan, then buried in cheese and broiled until bubbly. The homemade chipotle sauce comes together while the pan is in the oven, and warm sourdough tortillas turn the whole thing into tacos. Minimal cleanup, maximum flavor. If you loved our chili lime grilled shrimp tacos, this is the cozy oven-season cousin, and fans of our buffalo chicken stuffed peppers will feel right at home.
Quick Stats
Makes: 8-10 tacos (serves 4-5)
Prep: 15 min
Cook: 25 min
Total: 40 min
Difficulty: 2 / 5
Cost: $$
Ingredients
For the Chicken Fajitas
1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
3 bell peppers, thinly sliced
1 small yellow or red onion, thinly sliced
2 tbsp avocado or olive oil
2 tsp chili powder
1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder
1/2 tsp onion powder, 1/2 tsp oregano
Salt and pepper, to taste
Juice of 1 lime
1-1 1/2 cups shredded Mexican-style cheese
For the Homemade Chipotle Sauce
1/2 cup mayo
1/4 cup sour cream
1-2 chipotle peppers from a can of chipotles in adobo
1 tbsp adobo sauce from the can
1-2 tbsp chili sauce
Juice of 1/2 lime and a pinch of salt
For Serving
8-10 sourdough tortillas
Fresh cilantro, optional
Lime wedges
Instructions
Preheat the oven to 425. Add the sliced chicken, peppers, and onion directly to a large sheet pan. Drizzle with oil, season with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper, and toss until evenly coated.
Spread everything into an even layer and bake 20-25 minutes, tossing halfway, until the chicken reaches 165 and the peppers are tender.
Squeeze fresh lime over the cooked chicken and peppers, sprinkle the shredded cheese directly over the pan, and broil 1-3 minutes until melted, bubbly, and slightly golden.
Meanwhile, blend or whisk the mayo, sour cream, chipotle peppers, adobo sauce, chili sauce, lime juice, and salt until creamy. Start with one chipotle and add the second if you like more heat.
Warm the tortillas in a dry skillet about 20-30 seconds per side until soft and lightly toasted.
Spread each warm tortilla with chipotle sauce, pile on the cheesy fajita mixture, and finish with cilantro, another squeeze of lime, and extra sauce.
Gab's tip: broiling the cheese right on top of the chicken and peppers is what makes these extra good, and it keeps the whole recipe to one pan and minimal cleanup.
Brands We Used and Love
Primal Kitchen avocado oil mayo (their chipotle lime mayo is a great sauce shortcut too)
Primal Kitchen pure avocado oil
Simply Organic chili powder and ground cumin
Organic ground chipotle chili pepper for extra smoky heat
Caraway non-toxic baking sheet (Nordic Ware makes a great budget version)
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 5 / 5 (Ate as leftovers for lunch as well at camp the next 2 days lol)
Gab: 4.5/ 5
Trey: 5 / 5
What We'd Change Next Time
Not much to change, this one earned a spot in the rotation. Double the chipotle sauce if your family likes to dip, it disappears fast. Leftover fajita mixture makes a great rice bowl or quesadilla the next day, and the sauce keeps in the fridge for about a week. If it is grilling season, the same seasoning works beautifully over open flame.
FAQ
How spicy is the chipotle sauce? With one chipotle pepper it is mild-medium with a smoky kick; two peppers turns up the heat noticeably. Start with one, taste, and add from there.
Do I have to use sourdough tortillas? No, any flour or corn tortilla works. We love sourdough tortillas for the chew and flavor, but the fajita mixture and sauce are the stars. Just warm whatever you use.
Estimated Nutrition
Per serving (2 tacos with sauce, 1 of 5 servings): roughly 560 calories, 40g protein, 38g carbohydrate, 27g fat. Honest estimates, not lab numbers.
Did You Make It?
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