If you’re craving sizzling fajitas without the hassle of standing over a hot stove, one-pan oven fajitas are your new best friend! This simple recipe lets your oven do all the work and bake while you kick back and relax. With just a sheet pan, a handful of fresh ingredients, and your choice of protein—beef, chicken, or shrimp. All served in warm tortillas, and you’ll have a delicious Tex-Mex feast ready in no time.

Customizable and Effortless Fajitas Recipe

The beauty of sheet pan fajitas lies in their versatility, all you need is a large sheet pan/baking tray. Love juicy steak fajitas? Choose thinly sliced flank or skirt steak. Prefer chicken? Boneless, skinless breasts or thighs work perfectly. 

This has been a popular recipe since 2020 and never disappoints.

Best Protein for Fajitas

Craving seafood? Shrimp fajitas (or prawns if you’re in the UK) cook up quickly and add a delicious twist. Simply toss your protein with sliced bell peppers, onions, and a homemade seasoning blend, then let the oven work its magic. Busy weeknight dinners just got a whole lot easier—plus, they’re low-carb!

Fajita Marinade and Seasoning

Whichever protein you choose, this recipe comes with a really tasty 3-ingredient marinade made with orange juice, soy sauce and a little olive oil to impart flavor right into the protein. Right before baking, they are topped with a simple homemade fajita seasoning of dried oregano, ground cumin, mild chili powder, salt and pepper.

For extra spice, customize the seasoning with onion powder, garlic powder, Spanish paprika, or a pinch of cayenne pepper.

The fajita seasoning mix is divided between the protein and the vegetables which get mixed in a bowl before roasting.

How to Cook Fajitas in the oven:

• For beef: Roast 15 minutes for a little pink in the center, cook longer if needed.
• For chicken breast:  Roast 20 minutes or until the center is at least 165°F/74°C.
• For shrimp:  Roast 5-10 minutes (do not overcook).

Fajita Grilling Method

You can also make these One Pan Oven Fajitas on your indoor or outdoor grill. For the steak, grill over medium-high heat until the internal temperature reaches 155°F (68°C) using a meat thermometer. Always let the meat rest for 10 minutes before slicing it into thin strips.

For the chicken, grill until the internal temperature reads 165°F (74°C).

For easier grilling of shrimp, I recommend threading them onto skewers to make handling and turning them over a breeze.

You can grill the veggies in one of two ways: grill them in large pieces to prevent them from falling through the grates, or cut them into strips and grill them using a vegetable grill pan.

How to Serve Fajitas

Slice the beef and chicken into thin strips, then serve in homemade no lard flour tortillas. Top with a squeeze of fresh lime juice, fresh cilantro, salsa, sour cream, tomatoes, cheese, or any of your favorite fajita toppings.

Leftover Fajitas

Store leftovers in an airtight container and refrigerate for up to 3-4 days. Keep tortillas in a sealed bag at room temperature.

Continue to Content

Yield: 6

One Pan Oven Fajitas - Beef, Chicken & Shrimp

Print

Skirt or flank steak roasted in the oven with onions and peppers, serve in warm tortillas.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• ¼ cup (59 ml) orange juice
• ¼ cup (120 ml) low sodium soy sauce
• ½ cup (118 ml) olive oil
• 1 ½ pound (680 grams) skirt or flank steak (or 24 shrimp/prawns or 4 skinless, boneless chicken breasts)
• 1 teaspoon dried oregano
• ¼ 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 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon salt
• Small pinch ground black pepper
• 12 flour tortillas
• 2 limes, cut into wedges
• Fresh cilantro, chopped

Instructions

1. To a bowl, whisk together the orange juice, soy sauce and olive oil.
2. Use the largest dish you have (I use a 9 x 13 inch/22 x 33 cm glass casserole dish) and place whichever protein you're using in the pan (you may have to cut the steak to fit. Pour over the marinade and cover for 20 minutes. If marinating longer, refrigerate. You can marinade up to 24 hours.
3. Preheat oven to 425°F/220°C. Position the top rack to just above center of the oven.
4. While the meat marinades, chop the vegetables. To a bowl, add the peppers and onions. Drizzle with vegetable oil, and half of the oregano, cumin, salt and pepper. Toss to coat well.
5. Brush a large sheet pan/baking tray with vegetable oil.
6. Remove the steak from the marinade and pat dry and lay flat onto the pan. Sprinkle evenly with the rest of the oregano, cumin, salt and pepper.
7. Arrange the vegetables in an even layer around the steak.
8. 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.
9. Serve in warm tortillas garnished with lime wedges and cilantro.

Notes

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 653Total Fat 37gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 22gCholesterol 110mgSodium 883mgCarbohydrates 63gFiber 5gSugar 4gProtein 40g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.