Cinco de Mayo Fajitas

Tex Mex is a way of life here in Dallas!  My mouth immediately waters at the thought of pico de gallo, carne asada, enchiladas verde, charro beans and of course sopapillas.  If some of those words sound like a foreign language to you, please come see us sometime and I'll be sure to introduce you to the best flavors in the world! 

Our grocery store has had chili pepper piñatas for a couple weeks now which must mean that Cinco de Mayo is quickly approaching!  I love getting together with family friends on this fun holiday. 

Sheet Pan Fajitas have become a staple for me when we’re hosting.  I want to serve a tasty crowd pleaser but not feel stuck behind the stove while we have company over.  This recipe is so versatile:  put it on chips and eat it as loaded nachos, over rice as a burrito bowl, over leafy greens as a taco or (my favorite way) on a heated tortilla as a traditional fajita.  You can add beans, shredded cheese, guacamole, or any other favorite toppings to customize your dinner your way.  The chicken comes out suuuuuper tender so little hands can safely eat it as finger food alongside the rest of the family.  My preference is always to go lighter on the spicy peppers and seasoning so I only have to cook one meal for my hubby and kiddos.  Then hubs can add his favorite salsas and the kids aren’t scared it will be too spicy for their liking.

Sheet Pan dinners leave you with just one dirty pan and everything is ready at the same time!  How can you not love them?!  The flavor combination of chopped cilantro, lime juice, red onions, avocado oil and garlic is just perfection.  Pro tip:  Always add the lime juice before the avocado oil so the bell peppers and chicken can absorb it!  If you start with oil, it will coat the food and the lime juice will just slide right off leaving your food less flavorful.

Sheet Pan Fajitas


  • 1.5-2 lbs boneless, skinless chicken thighs, sliced
  • 2 medium red onion, cut into wedges
  • 2 bell peppers of 2 different colors, sliced
  • Handful of cilantro, chopped
  • 1 lime
  • 2 cloves garlic, minced
  • Avocado oil
  • Salt and pepper


  1. Preheat oven to 450 degrees F.
  2. Prepare red onion, bell peppers, garlic and cilantro, then add to a mixing bowl.
  3. Add the juice of half a lime, 1 Tbsp avocado oil, ½ tsp salt, ¼ tsp pepper.  Toss to coat.
  4. On a parchment lined baking sheet, spread the vegetables evenly on one half, trying not to overlap, but still leaving room for the chicken.  Set aside mixing bowl for chicken.
  5. Using kitchen shears, cut the chicken thighs into strips.  This allows for faster cooking and the marinade to come in contact with more of the meat!
  6. Add meat to the empty mixing bowl.  Add 2 Tbsp chopped cilantro, the juice of half a lime, 1 Tbsp avocado oil, ½ tsp salt, ¼ tsp pepper.  Toss to coat.
  7. Spread the sliced chicken onto the second half of the baking sheet.  Spread evenly, trying not to overlap.  Add an extra sprinkle of salt and pepper over everything.
  8. Bake for 15 minutes.  Then turn on broiler and roast for an additional 3-5 minutes or until extra moisture is cooked out and the edges of the chicken and veggies crisp up a bit.  (If using chicken breasts, skip this step!)  If you are using tortillas, wrap them in foil and place in the oven on the bottom rack while the chicken and bell peppers are cooking.  This will help them to fluff up a bit and give a little extra flavor.
  9. Serve chicken and bell peppers on a warm tortilla with shredded mexican cheese, guacamole, spicy salsa and a side of beans!
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