Tajin Feta Sheet Pan Fajitas (Print Version)
Colorful Tajin-spiced vegetables and melted feta roasted together on one pan for an easy vegetarian dinner.
# Recipe Ingredients:
→ Vegetables
01 - 2 red bell peppers, cored and sliced into strips
02 - 2 yellow bell peppers, cored and sliced into strips
03 - 1 large red onion, peeled and sliced into half-moons
04 - 1 medium zucchini, sliced lengthwise into 1/4-inch strips
05 - 1 cup cherry tomatoes, halved
→ Spices & Seasonings
06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons Tajín Clásico seasoning
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
→ Cheese
12 - 5 oz feta cheese, crumbled (about 150 g)
→ For Serving
13 - 8 small flour or corn tortillas (6-inch)
14 - Fresh cilantro leaves, roughly chopped
15 - 2 lime wedges
# Directions:
01 - Set oven rack to center position and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
02 - Combine sliced red and yellow bell peppers, red onion, zucchini strips, and halved cherry tomatoes in a large mixing bowl. Drizzle with olive oil, then sprinkle Tajín, smoked paprika, ground cumin, black pepper, and kosher salt over the top. Toss thoroughly until every piece is evenly coated.
03 - Spread the seasoned vegetables across the prepared baking sheet in a single even layer, ensuring none overlap. This allows proper caramelization and even roasting.
04 - Place baking sheet on center rack and roast for 20 to 22 minutes. At the halfway mark, use a spatula to stir and redistribute the vegetables for uniform browning. Vegetables are ready when fork-tender with lightly charred edges.
05 - Remove the baking sheet from the oven and scatter crumbled feta evenly across the roasted vegetables. Return to the oven for 3 additional minutes until the cheese has softened and begun to warm through.
06 - While the feta finishes, warm tortillas in a dry cast-iron skillet over medium heat for about 30 seconds per side, or stack and microwave wrapped in a damp paper towel for 20 seconds.
07 - Spoon the roasted vegetables and feta into warm tortillas. Finish with a generous sprinkle of fresh chopped cilantro and a squeeze of fresh lime juice over each serving.
# Expert Advice:
01 -
- The Tajin does double duty, seasoning the veggies while its citrusy kick makes everything taste sunnier than it has any right to be.
- Crumbling feta over piping hot roasted vegetables creates this creamy, tangy mess that is honestly better than any cheese sauce.
- One pan means you get maximum flavor with minimum dishwashing, which is a weeknight victory worth celebrating.
02 -
- Do not crowd the pan or your vegetables will steam instead of char, use two sheet pans if necessary.
- Adding the feta at the end rather than at the start prevents it from burning and keeps the creamy texture intact.
03 -
- Taste your Tajin before adding the full amount because brands vary in salt and heat intensity.
- Let the sheet pan preheat in the oven for five minutes before adding the vegetables for an extra crispy edge on everything.