Ingredients
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon Mexican oregano
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1 teaspoon salt, or to taste
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1/2 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper, or to taste
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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1 onion, thinly sliced
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3 tablespoons olive oil, divided
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1 pound sirloin steak, sliced 1/4-inch thick across the grain
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16 medium shrimp, peeled and deveined
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1 lime, halved
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1/2 cup fresh cilantro sprigs
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8 (8-inch) flour tortillas
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line 2 sheet pans with parchment paper or aluminum foil.
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Combine chili powder, smoked paprika, oregano, salt, cumin, garlic powder, and cayenne in a small bowl.
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In a large bowl, combine green bell pepper, red bell pepper, and onion with 1 1/2 tablespoons olive oil and 1/2 of dry seasoning mixture. Toss until evenly coated with seasoning mixture and spread out in a single layer on one of the prepared pans.
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Meanwhile, in the same large bowl, toss steak and shrimp with remaining 1 1/2 tablespoons olive oil; add remaining seasoning and toss again. Place steak on one side of second prepared pan, with shrimp on the other side of pan.
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Place steak and shrimp on a rack below vegetables and roast both pans for 10 minutes. After 10 minutes, swap rack positions of the pans, bringing the lower pan up, and placing the other pan on the rack below. Continue roasting until shrimp is pink and tightly curled, steak is cooked to medium, and vegetables are tender, about 5 minutes more. An instant read thermometer inserted in center of steak should read 140 degrees F (60 degrees C) . If steak or vegetables require more time, remove shrimp to a plate and keep warm, while other ingredients continue cooking. Squeeze juice of half a lime over contents of each sheet pan.
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To serve: Place a few steak strips, onion and pepper strips, 2 shrimp, and some cilantro on each tortilla. Roll up tortillas and contents jelly-roll fashion, and enjoy!
Cook’s Note
Two pans are used in this recipe to avoid crowding food in the pans, allowing food to roast rather than steam.
We like these fajitas with avocado slices, cheese, sour cream, and cilantro, but you may add any toppings you and your family like!
Nutrition Facts (per serving)
| 1074 | Calories |
| 41g | Fat |
| 121g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1074 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 11g | 57% |
| Cholesterol 147mg | 49% |
| Sodium 1761mg | 77% |
| Total Carbohydrate 121g | 44% |
| Dietary Fiber 10g | 34% |
| Total Sugars 4g | |
| Protein 54g | 108% |
| Vitamin C 81mg | 90% |
| Calcium 158mg | 12% |
| Iron 10mg | 55% |
| Potassium 910mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
