Tajin Feta Sheet Pan Fajitas (Print View)
Colorful roasted peppers, zucchini and cherry tomatoes finished with crumbled feta and Tajín for a zesty weeknight sheet-pan meal.
# Ingredient List:
→ Vegetables
01 - 2 red bell peppers, cored and sliced into strips
02 - 2 yellow bell peppers, cored and sliced into strips
03 - 1 red onion, peeled and sliced into wedges
04 - 1 medium zucchini, sliced into strips
05 - 1 cup cherry tomatoes, halved
→ Spices and Seasonings
06 - 2 tablespoons olive oil
07 - 2 tablespoons Tajin seasoning
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Cheese
12 - 5.3 oz feta cheese, crumbled
→ For Serving
13 - 8 small flour or corn tortillas
14 - Fresh cilantro leaves, roughly chopped
15 - Lime wedges
# How to Make:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the sliced red and yellow bell peppers, red onion wedges, zucchini strips, and halved cherry tomatoes. Drizzle with olive oil, then sprinkle Tajin seasoning, smoked paprika, ground cumin, black pepper, and kosher salt over the top. Toss everything together until all vegetables are evenly and thoroughly coated.
03 - Spread the seasoned vegetables across the prepared baking sheet in a single even layer, making sure not to overcrowd the pan. Roast for 20 to 22 minutes, stirring once halfway through, until the vegetables are fork-tender and lightly charred around the edges.
04 - Remove the baking sheet from the oven and scatter the crumbled feta cheese evenly over the hot roasted vegetables. Return to the oven for 3 additional minutes until the feta softens and begins to warm through.
05 - While the feta finishes, warm the tortillas in a dry cast-iron skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 to 30 seconds until pliable.
06 - Spoon the roasted fajita vegetables and softened feta into warm tortillas. Garnish generously with fresh chopped cilantro and a generous squeeze of fresh lime juice. Serve immediately.
# Expert Advice:
01 -
- Everything roasts on one pan, which means cleanup is almost nonexistent and the flavors mingle in ways a stove top just cannot replicate.
- The Tajin and feta together create this salty, tangy, slightly fruity seasoning combo that people always ask about and never guess correctly.
02 -
- Do not skip the midway stir, those vegetables touching the pan directly are the ones that develop the best flavor and they need to be rotated.
- Resist the urge to add the feta at the beginning, it will burn and turn bitter long before the vegetables are done roasting.
03 -
- Slice all vegetables roughly the same thickness so they finish roasting at the same time and you are not picking out burnt pieces while others are still crunchy.
- Taste the Tajin on its own before adding the full amount, some brands are saltier than others and you can always add more but you cannot take it away.