Make sizzling fajitas as a one-pan meal using a sheet pan or skillet. This DIY version of taco seasoning packs in big flavor but cuts the sodium way back.
Easy Fajitas
Make these fajitas with chicken, shrimp or mushrooms! Serve over greens or tucked into warm tortillas. Roast on a sheet pan or sauté in a skillet.
Ingredients
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 lbs boneless, skinless chicken breast or 8 portabella mushroom caps, cleaned + sliced
- 1 large red onion sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- For serving: tortilla, salsa, sour cream, shredded cheese, lime wedges
Instructions
- In a resealable plastic bag or large bowl combine cumin, chili powder, smoked paprika, garilc powder and salt.
- Cut the chicken (or mushrooms) into strips and and place in the bag/bowl along with onion and bell peppers. Shake or toss to coat in the spices.
- Skillet Method:Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Place fajita mixture in the skillet and sauté until vegetables are tender and/or chicken reaches an internal temperature of 165℉
- Sheet Pan Method:Preheat oven to 425℉. Line a sheet pan with aluminum foil and then parchment paper. Spread the fajita mixture onto the sheet pan. Place in the over and cook about 20 mins or until mushrooms are tender or chicken reaches an internal temperature of 165℉.
- Air Fryer Method:Spray air fryer basket with nonstick spray. Place fajita mixture in basket and use tongs to arrange in an even layer. Cook at 375℉ for 15 to 20 minutes, stopping to mix half way through, until chicken reaches an internal temperature of 165℉.
Nutrition
Serving: 1cup (chicken fajitas)Calories: 186kcalCarbohydrates: 4gProtein: 31gFat: 5gSaturated Fat: 1gFiber: 0gSugar: 2g
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