Tajin Feta Sheet Pan Fajitas (Printable)
Roasted peppers, zucchini and feta seasoned with Tajin on a sheet pan for a quick vegetarian fajita dinner.
# What You'll Need:
→ Vegetables
01 - 2 large bell peppers (1 red, 1 yellow), cored and sliced into strips
02 - 1 large red onion, peeled and sliced into half-moons
03 - 1 medium zucchini, sliced into half-moons
04 - 1 cup cherry tomatoes, halved
→ Cheese
05 - 7 oz feta cheese, crumbled
→ Seasonings
06 - 2 tbsp olive oil
07 - 2 tbsp Tajin seasoning
08 - 1 tsp smoked paprika
09 - 1/2 tsp garlic powder
10 - Salt and freshly cracked black pepper, to taste
→ For Serving
11 - 8 small flour or corn tortillas
12 - 1/4 cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - Sour cream and avocado slices (optional)
# How To Make:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Arrange the sliced bell peppers, red onion, zucchini, and halved cherry tomatoes on the prepared sheet pan. Drizzle with olive oil and sprinkle evenly with Tajin seasoning, smoked paprika, garlic powder, salt, and pepper. Toss everything together until all vegetables are thoroughly coated.
03 - Place the sheet pan in the oven and roast for 15 minutes until the vegetables begin to soften and develop light char marks on the edges.
04 - Remove the pan from the oven and scatter the crumbled feta evenly over the roasted vegetables. Return to the oven for an additional 5 minutes until the feta softens and turns lightly golden.
05 - While the vegetables finish roasting, warm the tortillas either wrapped in aluminum foil in the oven or heated briefly in a dry skillet over medium heat.
06 - Spoon the roasted vegetables and melted feta into the warm tortillas. Garnish with chopped fresh cilantro and a generous squeeze of lime juice. Add sour cream and avocado slices if desired. Serve immediately.
# Expert Tips:
01 -
- The Tajin does something magical to roasted vegetables that plain seasoning never could, creating a tangy crust that makes you forget you are eating healthy.
- Everything cooks on one pan, which means you get a bold flavorful meal and still have a clean kitchen at the end of the night.
02 -
- Crowding the pan is the fastest way to end up with steamed soggy vegetables instead of beautifully charred ones, so use two pans if needed.
- Cheap feta that comes pre-crumbled in a tub will not melt the same way and tends to stay rubbery, so splurge on a block and crumble it yourself.
03 -
- Taste the Tajin on its own before seasoning so you understand how much salt it already contributes and avoid over salting the pan.
- Let the sheet pan preheat in the oven for two minutes before adding vegetables, because that initial blast of heat is what gives you those irresistible charred edges.