Easy Oven Fajitas

  • Easy Oven Fajitas
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Easy Oven FajitasSuper easy to chop and slam into the oven for a great, fast meal. You can use chicken or steak. If you use fish or shrimp, toss with seasoning and wait to add to the vegetables until the last 10 minutes of cooking.



1 tablespoon chili powder
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon salt
1/2 tablespoon corn starch


2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 tablespoons vegetable oil
1 medium lime
8 (6-inch) flour tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)


Preheat the oven to 400°F. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large (extra deep helps with the tossing!) 9×13 inch casserole dish. Slice the chicken breast into thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and toss to coat every piece with oil and spice. Originally I used my hands to toss the ingredients but I felt I lost too much seasoning in my hands.

Bake in the preheated oven for 35-40 minutes, stirring once half way through. Wrap the tortillas in foil and slide into the oven when there is 10 minutes of cooking time left.

Squeeze the juice from half of the lime over top of the meat and vegetables right after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each warm tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Adapted from and thanks to

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