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Sheet Pan Steak and Shrimp Fajitas
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try delicious sheet pan steak and shrimp fajitas. Pre-slice veggies and roast for even cooking.
Ingredients:
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 green bell pepper, thinly sliced’
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 Tablespoons olive oil, divided use
  • 1 pound sirloin steak, sliced 1/4” thick, across the grain
  • 16 medium shrimp, peeled and deveined
  • 1/2 cup fresh cilantro sprigs, optional
  • 8 (8-inch) flour tortillas
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and line 2 sheet pans with parchment paper or aluminum foil for easy cleanup.
  • Mix together chili powder, smoked paprika, oregano, salt, cumin, garlic powder, and cayenne in a small bowl.
  • Mix green bell pepper, red bell pepper, and onion in a bowl with 1 1/2 tablespoons of olive oil and half of the dry seasoning. Coat evenly, then spread out on a prepared pan in a single layer.
  • In the same large bowl, coat steak and shrimp with the remaining 1 1/2 tablespoons of olive oil and seasoning. Divide the steak onto one side of the second prepared pan and the shrimp on the other side.
  • Arrange steak and shrimp on the lower rack and vegetables on the upper rack of the oven. Roast all pans for 10 minutes. Swap rack positions of the pans after 10 minutes, bringing the vegetables up and the other pans down. Continue roasting until shrimp is pink and tightly curled, steak is cooked to medium, and vegetables are tender, about 5 minutes more. Check steak with a thermometer to ensure it reads 140 degrees F (60 degrees C). If needed, remove shrimp, and keep warm. Drizzle the contents of each sheet pan with lime juice before serving.
  • Arrange a handful of steak strips, onion and pepper strips, 2 shrimp, and a sprinkle of cilantro on each tortilla. Roll up the tortillas jelly-roll style to seal in the flavors, and savor every bite!

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