Sheet Pan Fajitas

Makes 4 servings | Gluten free (dairy free option)

Step 1

1 ¼ lb steak or chicken, cut into 2-inch strips*
3 c. red/green pepper, cut into strips
1 c. onion, thickly sliced
2 Tbsp. avocado oil
1 tsp. salt
¼ tsp. pepper
2 tsp. ground cumin
2 tsp. oregano
¼ tsp. cayenne pepper (optional)

Step 2

2 c. brown rice or black beans (cooked) or 4 c. riced cauliflower (cooked)
Lettuce wraps, corn tortillas or gluten-free tortillas
1 avocado
4 Tbsp. Sour cream (omit for dairy free)
Olives
Cilantro (optional)
Green onions (optional)

Directions:

  1. Preheat the oven to 400’ F
  2. In a large bowl, mix the dry spices with the oil, then add the meat and vegetables to coat.
  3. In a single layer, spread out mixture evenly onto two parchment-lined sheet pans, with sides.
  4. Roast for 25 – 35 minutes
  5. Serve with ½ c. brown rice or black beans, or 1 c. riced cauliflower. Use a lettuce/cabbage wrap, a small corn tortilla, or gluten-free tortilla (like Siete® almond flour tortilla). Add ¼ sliced avocado and a Tbsp each of sour cream & olives. Garnish with chopped cilantro or green onions (optional).

 

*Can substitute shelled/deveined, large shrimp. Roast for 20 minutes (or until cooked through). 

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