Sheet Pan Party Fajitas

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
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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

Directions

  1. Preheat the broiler to high. Line a rimmed baking sheet with foil.
  2. 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. 
  3. 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. 
  4. 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.

Cook’s Note

To make it easier to slice the steak into thin strips, firm it up in the freezer for 10 minutes before cutting.

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