Tajin Feta Sheet Pan Fajitas (Printable version)
Bright sheet-pan fajitas with Tajín, roasted peppers, zucchini and crumbled feta; ready in about 35 minutes.
# What you need:
→ Vegetables
01 - 2 large bell peppers (1 red, 1 yellow), cored and sliced into strips
02 - 1 large red onion, peeled and sliced into ¼-inch wedges
03 - 1 medium zucchini, sliced into ¼-inch half-moons
04 - 1 cup cherry tomatoes, halved
→ Cheese
05 - 7 oz feta cheese, crumbled
→ Seasonings
06 - 2 tbsp olive oil
07 - 2 tbsp Tajin seasoning
08 - 1 tsp smoked paprika
09 - ½ tsp garlic powder
10 - Salt and freshly cracked black pepper, to taste
→ For Serving
11 - 8 small flour or corn tortillas
12 - ¼ cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - Sour cream and avocado slices, optional
# How To:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02 - Arrange the bell peppers, red onion, zucchini, and cherry tomatoes in an even layer on the prepared sheet pan. Drizzle with olive oil and sprinkle with Tajin seasoning, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly until all vegetables are evenly coated.
03 - Roast the seasoned vegetables in the oven for 15 minutes, until they begin to soften and develop light charring on the edges.
04 - Remove the pan from the oven and scatter the crumbled feta evenly over the vegetables. Return to the oven for an additional 5 minutes, until the feta softens and turns lightly golden.
05 - While the vegetables finish roasting, warm the tortillas either wrapped in aluminum foil in the oven or individually in a dry skillet over medium heat.
06 - Spoon the roasted vegetables and melted feta into the warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice. Add sour cream or avocado slices if desired. Serve immediately.
# Expert Advice:
01 -
- The Tajin does most of the heavy lifting, so you get layers of flavor with almost zero effort.
- Everything cooks on a single pan, which means cleanup is almost nonexistent.
- Feta melts into the vegetables in a way that makes you question why you ever made fajitas without it.
02 -
- Crowding the pan is the fastest way to steam your vegetables instead of roasting them, so use the largest sheet pan you own and spread everything in a single layer.
- Tajin contains salt already, so taste the vegetables before adding extra salt at the end.
03 -
- Toss the vegetables with your hands rather than a spoon because you can feel whether every piece is evenly coated with oil and spice.
- Let the sheet pan preheat in the oven for two minutes before adding the vegetables for an instant sear on the bottom.