Sheet Pan Fajitas


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)


  1. Preheat oven to 350º F
  2. Combine all seasonings in a small bowl
  3. On a baking sheet, toss together onion, steak and mushrooms
  4. Sprinkle with seasonings and oil, toss to evenly coat
  5. Bake for 20 minutes at 350 degrees until steak is cooked through and onions are tender
  6. 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

Recipe from

Back to Top