Tajin Feta Sheet Pan Fajitas (Printable)
Sheet-pan roasted peppers, zucchini and tomatoes seasoned with Tajin and topped with crumbled feta.
# 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 thin wedges
03 - 1 medium zucchini, sliced into half-moons
04 - 1 cup cherry tomatoes, halved
→ Cheese
05 - 7 oz feta cheese, crumbled
→ Seasonings
06 - 2 tablespoons olive oil
07 - 2 tablespoons Tajin seasoning
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon 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
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Arrange the bell peppers, red onion, zucchini, and cherry tomatoes in an even layer across the prepared sheet pan.
03 - Drizzle the olive oil over the vegetables. Sprinkle evenly with Tajin seasoning, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly until all vegetables are well coated.
04 - Roast in the oven for 15 minutes until the vegetables begin to soften and develop light char on the edges.
05 - Remove the pan from the oven and scatter the crumbled feta evenly over the vegetables. Return to the oven for an additional 5 minutes until the feta softens and turns lightly golden.
06 - While the vegetables roast, warm the tortillas either wrapped in aluminum foil in the oven or heated individually in a dry skillet over medium heat.
07 - Spoon the roasted vegetables and feta into the warmed tortillas. Garnish with chopped cilantro and a generous squeeze of fresh lime. Add sour cream or avocado slices if desired. Serve immediately.
# Expert Tips:
01 -
- Tajin adds a citrusy kick that makes every bite feel brighter without any extra effort.
- Everything cooks on one pan, which means cleanup is almost nonexistent.
- The feta gets slightly golden and soft, creating little pockets of salty richness throughout.
02 -
- Crowding the pan is the fastest way to end up with steamed vegetables instead of beautifully roasted ones, so use two pans if necessary.
- The feta only needs about 5 minutes, and leaving it longer will dry it out rather than melt it further.
03 -
- Taste the Tajin on its own before seasoning so you understand how much citrus saltiness you are adding to the dish.
- Let the vegetables rest on the pan for two minutes after removing from the oven so the juices settle back into the pieces rather than pooling in your tortilla.