Tajin Feta Sheet Pan Fajitas (Printer-friendly)

Sheet-pan fajitas with Tajín and crumbled feta, quick roasted vegetables for a vibrant vegetarian meal.

# What You 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

→ To Serve

11 - 8 small flour or corn tortillas
12 - 1/4 cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - Optional: sour cream and avocado slices

# How to Make It:

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 in an even layer on the prepared sheet pan. Drizzle with olive oil, then sprinkle Tajin seasoning, smoked paprika, garlic powder, salt, and pepper over the top. Toss everything together until all vegetables are evenly 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 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 until pliable.
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 or avocado slices if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The Tajin does something magical to roasted vegetables that plain seasoning never could, creating a bright, citrusy edge that makes every bite addictive.
  • Everything cooks on one pan which means cleanup takes roughly ninety seconds and you get to look like you really tried.
02 -
  • Crowding the pan is the single biggest mistake you can make because the vegetables will steam instead of roast and you will lose all those delicious charred edges.
  • Keep an eye on the feta during those last five minutes because it goes from perfectly golden to burnt surprisingly fast depending on your oven.
03 -
  • Taste a piece of vegetable before adding feta because the Tajin salt level varies by brand and you want to adjust before the cheese makes everything saltier.
  • Let the pan rest for two minutes after pulling it from the oven so the juices settle and redistribute rather than running everywhere when you start assembling.

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