Tajin Feta Sheet Pan Fajitas (Printable)
Roasted peppers, zucchini and cherry tomatoes tossed in Tajin and olive oil, finished with crumbled feta and lime.
# What You Need:
→ Vegetables
01 - 2 large bell peppers (1 red, 1 yellow), cored and sliced into strips
02 - 1 large red onion, peeled and sliced into half-moons
03 - 1 medium zucchini, sliced into half-moons
04 - 1 cup cherry tomatoes, halved
→ Cheese
05 - 7 oz feta cheese, crumbled
→ Seasonings
06 - 2 tablespoons olive oil
07 - 2 tablespoons Tajin seasoning
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon 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
# How-To:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Arrange the sliced bell peppers, red onion, zucchini, and halved cherry tomatoes in an even layer on the prepared sheet pan. Drizzle with olive oil, then sprinkle Tajin seasoning, smoked paprika, garlic powder, salt, and pepper over the top. Toss everything together until all vegetables are evenly coated.
03 - Roast in the oven for 15 minutes until the vegetables are tender and beginning to char at the edges.
04 - Remove the sheet pan from the oven and scatter crumbled feta evenly over the roasted vegetables. Return to the oven for an additional 5 minutes until the feta softens and develops a light golden crust.
05 - While the vegetables finish roasting, warm the tortillas either wrapped in foil in the oven or briefly in a dry skillet over medium heat.
06 - Spoon the roasted vegetables and feta into warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice. Add sour cream or avocado slices if desired. Serve immediately.
# Expert Tips:
01 -
- The Tajin does something magical to roasted vegetables that regular seasoning simply cannot replicate, giving every bite a bright, salty citrus kick.
- Crumbling feta over hot vegetables so it gets slightly golden and soft is a trick that will ruin all other fajitas for you forever.
- Cleanup is just one pan, which means more time sitting at the table and less time standing at the sink.
02 -
- Do not crowd the pan or your vegetables will steam into sadness, so use two pans if you are doubling the recipe.
- Keep an eye on the feta during those last 5 minutes because it goes from perfectly golden to burnt very quickly.
03 -
- Taste your Tajin before using it because some batches are saltier than others, and adjust accordingly so the dish does not become overwhelming.
- Let the vegetables sit for two minutes after pulling them from the oven before assembling, because the juices redistribute and every fajita tastes better for it.