One Pan Oven Fajitas
There’s nothing better than a sizzling platter of fajitas with charred peppers and onions. These One Pan Oven Fajitas are roasted on one large baking pan which makes for easier cleanup.
What are your favorite fajitas? Steak, chicken, shrimp? This roasted fajita recipe works with all of these delicious protein options and the recipes are all below.
The marinade, which can be used for any of the proteins mentioned above, is the most important part of these One Pan Oven Fajitas because that is where all the flavor lies.
I like to serve fajitas in warm flour tortillas and I just recently posted a recipe for No Lard Flour Tortillas that are vegetarian/vegan.
How to Cook Chicken Fajitas in the Oven:
The method for cooking the chicken is a similar method for cooking the steak. Slice the chicken into strips so they cook at the same rate as the vegetables. Picture below.
How to Cook Shrimp Fajitas in the Oven:
You will need 3-4 shrimp per fajita, per person. The maximum time you can marinade the shrimp is 20 minutes, otherwise, the acidity in the orange juice can ‘cook’ the shrimp, turning them pink. Since the shrimp cooks up quickly, I broil (oven grill) them only for 10-12 minutes for regular sized shrimp, 15 minutes for jumbo shrimp. Picture below.
These One Pan Oven Fajitas can also be made on your indoor or outdoor grill. For the steak, grill on medium-high heat until the internal temperature reads 155°F/68°C using a meat thermometer. Always allow the meat to rest for 10 minutes before slicing.
For grilling the chicken, internal temperature should read 165°F/73°C.
For the ease of grilling the shrimp, I like to thread them onto skewers to make them easier to handle and turn over.
You can grill the vegetables 1 of 2 ways – You can grill them in large pieces so they don’t fall through or you can cut them into strips and grill them using a vegetable grill pan.
Side Dish Suggestions:
- Signature Guacamole
- Restaurant Style Salsa
- Quick & Easy Grilled Corn Salsa
- Mexican Rice
- Fresh Pineapple Salsa
- ¼ cup orange juice
- ¼ cup low sodium soy sauce
- ½ cup olive oil
- 1 ½ pound skirt or flank steak * see note
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Ground black pepper
- 2 bell peppers, deseeded and cut into strips
- 8 ounces (228 grams) yellow onion, peeled and cut into strips
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Small pinch ground black pepper
- 12 flour tortillas
- 2 limes, cut into wedges
- Fresh cilantro, chopped
- To a bowl, whisk together the orange juice, soy sauce and olive oil.
- Use the largest dish you have (I use a 9 x 13 inch/22 x 33 cm glass casserole dish) and cut the steak to fit. Pour over the marinade and cover for 20 minutes.
- Preheat oven to 425°F/220°C. Position the top rack to just above center of the oven.
- While the meat marinades, chop the vegetables. To a bowl, add the peppers and onions. Drizzle with vegetable oil, 1 teaspoon oregano, cumin, salt and pepper. Toss to coat well.
- Brush a large sheet pan/baking tray with vegetable oil.
- Remove the steak from the marinade and pat dry and lay flat onto the pan. Sprinkle evenly with the dried oregano salt and pepper.
- Arrange the vegetables in an even layer around the steak.
- Roast for 15 minutes, toss the vegetables. Turn the oven to broil (or oven grill) and broil until the meat is charred and reads 155°F/68°C using a meat thermometer inserted into the thickest part of the meat and the vegetables are browned and tender. Allow the meat to rest for 10 minutes before slicing.
- Serve in warm tortillas garnished with lime wedges and cilantro.
For shrimp, use 24 shrimp
For chicken, use 4 skinless, boneless chicken breasts