These easy chicken fajita tacos with chicken, bell peppers and red onions are packed with flavor! Topped with lime juice, avocado and cilantro, it's a delicious weeknight dinner that's ready in under an hour. And there's minimal clean up afterwards, since everything is baked on a single sheet pan!
Fajitas are traditionally cooked on a grill or in a hot skillet. However, I'm kind of obsessed with sheet pan meals, because they're so easy to make & clean up. Which is why I created this sheet pan version of chicken fajita tacos!
The chicken and vegetables all bake in the oven on a single sheet pan. That means there's way less prep time and even fewer dishes to clean after dinner!
And if you're wondering what to serve with your delicious chicken fajita tacos, might I suggest my corn mango salsa, roasted corn salsa, or cilantro lime rice? They're all scrumptious additions to this easy weeknight meal.
Why You Should Make this Recipe
- It is a crowd-pleasing favorite! Everyone can customize the toppings on their tacos.
- This recipe can easily be doubled or tripled. Just grab a couple more sheet pans and spread out more seasoned chicken and vegetables.
- This Tex-Mex dish has tons of flavor with homemade or store-bought fajita seasoning and fresh lime juice.
- Since everything bakes on a single sheet pan, there's minimal dishes to clean!
- The whole recipe is ready in under an hour.
Ingredients and Notes
- Chicken - I prefer using boneless skinless chicken breasts, since it's the easiest for me to prepare. But you can substitute boneless chicken thighs. Use food safety precautions and know how long chicken can stay out.
- Bell peppers - 1 red, 1 orange and 1 yellow provide a beautiful array of colors.
- Red onion - Provides a purple color contrast and a little sweet flavor, but you can substitute a yellow onion or white onion.
- Fajita seasoning - You can use homemade or store-bought fajita seasoning or substitute taco seasoning.
- Salt - Brings out the flavors of the other ingredients.
- Lime - Fresh lime juice brightens all the flavors and brings it to life. Use fresh lime juice, not bottled, for the best flavor.
- Olive oil - You can use any type of cooking oil to coat the vegetables and chicken before they go into the oven.
- Corn tortilla shells - You can use store-bought or homemade corn tortillas.
- Avocado and cilantro - Optional but highly recommended toppings!
How to Make this Recipe
Prepare: Slice the chicken, bell peppers and onion into long strips about ½-inch wide.
Season: In a large mixing bowl, toss the sliced chicken and vegetables with the fajita seasoning, salt, lime juice and olive oil.
Bake: Spread out the seasoned chicken and vegetables on the baking sheet lined with aluminum foil. Bake at 425°F for 15 to 20 minutes, until the chicken is cooked.
Serve: Serve your sheet pan chicken fajitas with tortillas, sliced avocado, fresh cilantro, and lime wedges. Enjoy!!
Variations
- Seasoning: Fajita seasoning adds a spiced, smoky flavor to the chicken and vegetables. If you can't find or make fajita seasoning, you can substitute taco seasoning, which is similar but can sometimes be spicier.
- Tortillas: I love the flavor and texture of corn tortillas, but they are more easy to crack and break. Feel free to substitute flour tortillas or even lettuce wraps, if that's your jam.
- Spicy: To amp up the level of spiciness, add a few sliced jalapenos or hot sauce to the chicken and vegetables as you mix everything.
- Garnishes: You can also add shredded Mexican cheese or cotija cheese, sour cream, shredded lettuce, or salsa on your tacos.
Storing
- Fridge: Store leftover chicken and vegetables in an airtight container in the fridge for up to 3 days.
- Freezer: Store leftover chicken and vegetables in an airtight container or freezer bag in the freezer for 3 months.
- Reheating: Place the chicken and vegetables on a microwave-safe plate and reheat in the microwave on 30 second intervals. Heat tortillas in a large pan on low heat on the stove to warm and soften them. Top with fresh avocado, cilantro and lime juice.
Other Ways to Enjoy Leftovers
If you're trying to create a new meal from your chicken fajita leftovers, build them into a fajita bowl with rice.
You can also spread the chicken and veggies on corn chips and bake them with shredded cheese for fajita nachos!
Or mix leftovers into scrambled eggs for a delicious protein-packed breakfast.
More Weeknight Chicken Recipes
Looking for more easy chicken weeknight recipes? Try these!
- Chicken Caesar Salad with Homemade Caesar Dressing
- Spicy Korean Chicken Tacos
- Gluten Free Chicken Casserole
- Bulgogi Chicken
- Thai Chicken Tacos
Easy Chicken Fajita Tacos
Ingredients
Chicken Fajita Tray Bake
- 2 pounds boneless skinless chicken breast
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 3 tablespoon fajita seasoning (one packet)
- ½ teaspoon salt
- 1 lime, juiced
- 2 tablespoon olive oil
- 16 corn tortillas, for serving
Toppings
- 1 sliced avocado
- ½ cup fresh cilantro
- 1 lime, sliced into wedges
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.
- Slice the chicken, bell peppers and red onion into long strips about ½-inch wide.
- In a large mixing bowl, toss the sliced chicken and vegetables with the fajita seasoning, salt, lime juice and olive oil.
- Spread out the seasoned chicken and vegetables on the baking sheet. Bake for 15-20 minutes, until the chicken is 165°F.
- Serve with corn tortillas, sliced avocado, cilantro and lime wedges. Enjoy!!
Notes
- Seasoning: Fajita seasoning adds a spiced, smoky flavor to the chicken and vegetables. If you can't find or make fajita seasoning, you can substitute taco seasoning, which is similar but can sometimes be spicier.
- Tortillas: Feel free to substitute flour tortillas or even lettuce wraps in place of corn tortillas.
- Spicy: To amp up the level of spiciness, add a few sliced jalapenos or hot sauce to the chicken and vegetables as you mix everything.
- Double: This recipe can easily be doubled or tripled. Just grab more sheet pans to avoid crowding the pan as the chicken and veggies bake.
- Storing: Store leftover baked chicken and vegetables in an airtight container in the fridge for up to 3 days.
- Garnishes: You can also serve your tacos with salsa, sour cream, refried beans, slaw, or guacamole.
Maria
A family favorite! These were delicious, and I'm always a fan of recipes that are ready in under an hour 🙂 The presentation of these tacos was beautiful with all the colored peppers!
Carissa Erzen
Thank you! I love all the colors too - the more colors, the better! 🙂
Bette
I tried this recipe last week and these turned out so good! I just used a packet of fajita seasoning from the store and was so happy at how quickly dinner came together for us. Delish!
Carissa Erzen
I'm so glad! 🙂
Sal
I love fajitas, thanks for sharing an easy way to make them on a baking sheet, looking forward to trying this soon.