Tajin Feta Sheet Pan Fajitas (Printable)
Sheet-pan roasted peppers, zucchini and feta tossed with Tajin for a bright, easy vegetarian weeknight meal.
# 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 ¼-inch 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 tbsp olive oil
07 - 2 tbsp Tajín seasoning
08 - 1 tsp smoked paprika
09 - ½ tsp garlic powder
10 - Salt and freshly cracked black pepper, to taste
→ For Serving
11 - 8 small flour or corn tortillas
12 - ¼ cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - Sour cream and avocado slices (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Spread the sliced bell peppers, red onion, zucchini, and halved cherry tomatoes evenly across the prepared sheet pan. Drizzle with olive oil, then sprinkle Tajín seasoning, smoked paprika, garlic powder, salt, and pepper over the vegetables. Toss everything together until evenly coated.
03 - Roast the seasoned vegetables in the oven for 15 minutes, until tender and lightly charred at the edges.
04 - Remove the sheet pan from the oven and scatter crumbled feta evenly over the vegetables. Return to the oven for an additional 5 minutes until the feta softens and develops a light golden crust.
05 - While the vegetables finish roasting, warm the tortillas either wrapped in aluminum foil in the oven or briefly in a dry skillet over medium heat.
06 - Spoon the roasted vegetables and melted feta into the warm tortillas. Garnish with fresh cilantro and a generous squeeze of lime. Add sour cream or avocado slices if desired and serve immediately.
# Expert Suggestions:
01 -
- Tajin does something magical to roasted vegetables that plain salt and lime simply cannot replicate, giving every bite a tangy, almost electric brightness.
- Sheet pan cooking means the oven does nearly everything while you stand nearby with a drink in hand, pretending you worked harder than you did.
02 -
- Do not skip the parchment paper because Tajin baked onto a bare sheet pan is remarkably stubborn to scrub off.
- Adding the feta at the beginning instead of halfway through will cause it to burn and turn bitter, so patience matters here.
03 -
- Spread the vegetables in a truly single layer with space between each piece because overcrowding is the difference between roasting and steaming, and steaming makes nobody happy.
- Taste the finished filling before assembling and add an extra pinch of Tajin or a splash of lime juice if the flavors feel flat, since the right amount of acidity makes every ingredient pop.