Sheet Pan Fajitas
Ingredients
Marinade
-
¼
cup
coconut aminos
-
1
unit
lime, juice of
-
¼
cup
cilantro, chopped
-
1½
tsp
cumin
-
1½
tsp
garlic powder
-
1½
tsp
chili powder
-
1½
tsp
ground pepper
Fajitas
-
1
lb
flank steak, cut into thin strips
-
1
unit
onion, sliced into thin strips
-
2
unit
bell peppers, sliced into thin strips
-
3
cloves
garlic, minced
-
2
tbsp
avocado oil, divided
-
to taste
salt and pepper
Shells and Toppings
-
1
unit
avocado, sliced
-
¼
cup
cilantro, chopped
-
to taste
broad leaf greens or tortillas of choice
Instructions
- Preheat the oven to 400°F.
- Mix all marinade ingredients in a bowl or shallow dish.
- Slice the steak into strips and marinate it in the mixture.
- Chop the onion, bell peppers, and garlic.
- Grease a large sheet pan with 1 tbsp of avocado oil and spread the onion and bell peppers on it.
- Drizzle with 1 tbsp of avocado oil and sprinkle with garlic, salt, and pepper, then toss to coat.
- Cook the vegetables in the oven for 10 minutes.
- Remove the pan and switch the oven to broil.
- Push the vegetables to the sides and add the steak strips in a single layer.
- Broil for 3-4 minutes or until the steak is cooked to your liking, flipping if necessary.
- Allow the fajitas to cool for a few minutes and prepare toppings and shells.
- Serve the fajita mixture in shells or tortillas, topped with avocado and cilantro.
Nutrition Facts (estimated)
Servings
3
Calories
400
Total fat
20g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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