Sheet-Pan Fajita Mix
Chicken, shrimp, and beef seared together with peppers and onions on one hot pan—done in 15 minutes. Serve with warm tortillas, salsa, and sour cream.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- ½ lb chicken breast, cut into 1/2-inch strips
- ½ lb beef sirloin or flank, cut into 1/2-inch strips
- ½ lb large shrimp, peeled and deveined
- 2 large bell peppers (red, yellow, or mixed), sliced into 1/4-inch strips
- 1 large yellow onion, sliced into 1/4-inch strips
- 2 tbsp fajita seasoning (chili powder, cumin, paprika, garlic powder)
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Add chicken and beef. Cook without stirring for 2 minutes until bottom edges brown. Stir and cook 2 more minutes. Transfer to a plate.
- 3
Add shrimp to the same skillet. Sear 90 seconds per side until opaque. Transfer to the plate with the chicken and beef.
- 4
Add peppers and onion to the skillet. Cook, stirring occasionally, until peppers soften and char at the edges, about 4 minutes.
- 5
Return all cooked protein to the skillet. Sprinkle fajita seasoning over top and toss to coat. Cook for 1 minute until fragrant.
- 6
Squeeze lime juice over the fajita mix. Serve hot with warm tortillas, salsa, sour cream, and guacamole.
Tools you’ll need
- large skillet (12-inch cast iron or heavy-bottomed stainless steel)
- cutting board
- chef's knife
- wooden spoon or spatula
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