Tajin Feta Sheet Pan Fajitas (Printable version)

Roasted veg with Tajin and crumbled feta, finished with cilantro and lime for quick sheet-pan servings.

# What you'll need:

→ Vegetables

01 - 2 large bell peppers (red and yellow), sliced
02 - 1 large red onion, sliced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 cup cherry tomatoes, halved

→ Cheese

05 - 7 oz feta cheese, crumbled

→ Seasonings

06 - 2 tbsp olive oil
07 - 2 tbsp Tajin seasoning
08 - 1 tsp smoked paprika
09 - 1/2 tsp garlic powder
10 - Salt and freshly cracked black pepper, to taste

→ To Serve

11 - 8 small flour or corn tortillas
12 - 1/4 cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - Optional: sour cream, avocado slices

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Arrange the sliced bell peppers, red onion, zucchini, and halved cherry tomatoes on the prepared sheet pan. Drizzle with olive oil and sprinkle with Tajin seasoning, smoked paprika, garlic powder, salt, and pepper. Toss everything together until evenly coated.
03 - Place the sheet pan in the oven and roast the vegetables for 15 minutes until they begin to soften and develop charred edges.
04 - Remove the pan from the oven and scatter the crumbled feta evenly over the roasted vegetables. Return to the oven for an additional 5 minutes until the feta softens and lightly browns.
05 - While the vegetables finish roasting, warm the tortillas either wrapped in foil in the oven or heated briefly in a dry skillet over medium heat.
06 - Spoon the roasted vegetables and feta into the warm tortillas. Garnish with chopped fresh cilantro and a generous squeeze of lime. Add sour cream or avocado slices if desired and serve immediately.

# Expert Advice:

01 -
  • Sheet pan cooking means almost no cleanup, which is honestly half the reason I keep coming back to this on busy weeknights.
  • The combination of salty feta with the citrusy chili tang of Tajin is the kind of flavor accident that changes your whole approach to vegetables.
02 -
  • Crowding the pan is the fastest way to steam instead of roast, so use a large sheet pan and spread vegetables into a single layer with space between pieces.
  • Taste the Tajin on its own before seasoning so you understand how much salt and citrus you are adding, since it is stronger than you might expect.
03 -
  • Toss the vegetables with your hands instead of a spoon so you can feel whether every piece is evenly coated with oil and seasoning.
  • Let the sheet pan preheat in the oven for two minutes before adding the vegetables, because that blast of bottom heat jump starts the browning in a way that makes a real difference.

Return