Sheet Pan Fajitas

Sheet Pan Fajitas

Prep Time20 minutes
Active Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Yield: 4 people


  • 2 lbs steak flank, skirt, or hanger preferred, sliced into 1/4″ strips
  • 1 large sweet white onion sliced about 1/4″ thick
  • 2 large portobello mushrooms preferred for sizing to cook evenly, but any mushrooms will work, sliced 1/4″ thick
  • 2 medium zucchinis ends removed, sliced about 1/4″ thick ribbons (about 2 cups)
  • 2 tsp coarse salt kosher, Himalayan pink, or sea salt recommended
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 1 tsp dried Mexican oregano
  • 1 tsp white pepper
  • 2 Tbsp avocado oil
  • fresh herbs to finish cilantro and mexican oregano suggested


  • Preheat oven to 350º F
  • Combine all seasonings in a small bowl
  • On a baking sheet, toss together onion, steak and mushrooms
  • Sprinkle with seasonings and oil, toss to evenly coat
  • Bake for 20 minutes at 350 degrees until steak is cooked through and onions are tender
  • Sprinkle with fresh herbs to serve with gluten free tortillas (like Siete brand!) or in a fajita bowl with accompaniments like sour cream, cheese, avocado, etc

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