Better Than Restaurant Fajitas
If you’re on the hunt for new and delicious dinners to try then I’m your girl! These meals are all in rotation in our household and some of our absolute favorites (toddler approved!).
The BEST sheet pan fajitas.
You may be thinking “I’ve already made them” but homemade tortillas, taco seasoning, and a couple secret ingredients make these fajitas better than you’d get at a restaurant (approved by my Mexican food loving husband).
Taco Seasoning from scratch - Time - 5 minutes
1.5 tsp Chili Powder (this is for a mild seasoning)
1 tsp salt
1 tsp black pepper
1/2 tsp smoked paprika*
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
Instruction: Measure and combine seasonings
Homemade Tortilla Recipe: 30 minutes total
3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup olive oil
1 1/4 cup hot water*
Instructions: Mix dry ingredients. Add olive oil and mix well with your hands (will be lumpy). Then add your hot water and slowly stir. Use your hands to mix the rest together (it will be a wet, sticky dough). Cover and let sit for 15 minutes. Heat your pan on medium high (you want it hot). After 15 minutes, spread flour on a clean surface. Divide and roll into 8 small balls. Roll your tortilla out on floured surface. If you find it’s sticking too much, you can add a small amount of olive oil to your roller. Cook for about 30 seconds on each side or until there are bubbles forming. Place on a covered plate or inside a large dish towel (to keep them warm).
Fajitas:
equipment: 2 sheet pans, strainer
-6 skinless chicken thighs
- Homemade Taco Seasoning
-TBSP olive oil
-Black beans
-Canned corn
-1 yellow onion
- 3 bell peppers of any color
-1/4 of a fresh chopped jalapeño or 3 slices from jarred (adjust for more spice)
-1 160oz jar of mild salsa (adjust for spiciness)
- juice of 1/2 a lime
Instructions: Place chicken thighs on one sheet pan. Wash and dry your bell peppers and jalepeno. Remove the stem of your peppers and jalepeno and slice and cut them in half. Remove seeds and membranes from each half. Slice the pepper and jalepeno halves into thin strips, about 1/4 inch wide. Next, cut your onion in half from top to bottom. Slice your onion into thin strips. Open can of black beans, strain and rinse. Next, open your can of corn. Add all vegetables to the pan (only 3-4 slices of your jalepeno). Add olive oil and mix together. Sprinkle 1/4 of your taco seasoning onto the vegetables. Pat another 1/4 of seasoning onto each side of your chicken thighs. Place in the oven on 425 for 25-30 minutes or until your chicken reads a minimum of 160 degrees F and your vegetables are soft. Remove from oven and with a fork, begin to shred the meat from your chicken thighs and place on the sheet pan with your vegetables. Open your jar of salsa and pour on top of chicken and vegetables. Place sheet back in the oven for 5 minutes. Remove from the oven and squeeze half a lime over food.
NOTES:
*Serve with refried beans, guacamole, cheese, sour cream, tortillas (or tortilla chips) and rice. With all the ingredients and suggestions I’ve given, this makes A LOT of food. It’s a great budget friendly option for meal planning, leftovers or entertaining guests. This feeds my family of 4 for at least two main meals.
*Smoked paprika, jalapeños, and fresh tortillas are the star of the show here. Adding smoked paprika will make your recipe go from good to better than restaurant quality. I personally love Frontier Co-Op Smoked Paprika.
