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Dinner recipe · from the recipe book

Sheet-Pan Chicken Fajita Tacos

Smoky, chili-spiced chicken strips and charred peppers and onions tucked into warm corn tortillas with a squeeze of lime and creamy avocado.

Sheet-Pan Chicken Fajita Tacos

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesssliced into thin strips
  • 2 medium220 gYellow onionsliced
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ tbsp20 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ½ tsp3 gSalt
  • 8 tortillas192 gCorn tortillaswarmed
  • 1 cup diced150 gAvocadosliced
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. In a large bowl, toss the chicken, onion and bell pepper with the olive oil, chili powder, cumin, paprika, garlic powder and salt.
  3. Spread everything in a single layer on the sheet pan.
  4. Roast 15 to 18 minutes, stirring once, until the vegetables are browned at the edges and the chicken reaches 165°F (74°C).
  5. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes.
  6. Drizzle the lime juice over the pan and toss.
  7. Fill the tortillas with the chicken and vegetables, top with avocado and cilantro, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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