Sliced beef, onions and peppers ready to make fajitas

Shrimp, peppers and onions on a sheet tray

A large baking sheet of roasted chicken fajitas with red peppers and onion

Shrimp and beef fajitas cooking with vegetables

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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.

Sliced beef, onions and peppers ready to make fajitas

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.

Sliced beef, onions and peppers in tortillas

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.

A large baking sheet of roasted chicken fajitas with red peppers and onion

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.

Shrimp, peppers and onions on a sheet tray

Grilling method

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.

3 flour tortillas filled with steak fajitas. Sliced beef, onions and peppers

Side Dish Suggestions:

  • Signature Guacamole
  • Restaurant Style Salsa
  • Quick & Easy Grilled Corn Salsa
  • Mexican Rice
  • Fresh Pineapple Salsa

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

  • 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

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 cut the steak to fit. Pour over the marinade and cover for 20 minutes.
  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, 1 teaspoon 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 dried oregano 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

For shrimp, use 24 shrimp
For chicken, use 4 skinless, boneless chicken breasts

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 803 Total Fat 37g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 26g Cholesterol 90mg Sodium 1097mg Carbohydrates 75g Fiber 7g Sugar 8g Protein 43g

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