Tajin Feta Sheet Pan Fajitas (Printable Version)

Roasted peppers, zucchini and feta seasoned with Tajin on a sheet pan for a quick vegetarian fajita dinner.

# 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 1/4-inch wedges
03 - 1 medium zucchini, sliced into 1/4-inch 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 and position the rack in the center.
02 - Line a large sheet pan with parchment paper to prevent sticking and simplify cleanup.
03 - Spread the sliced bell peppers, red onion, zucchini, and halved cherry tomatoes in an even layer across the sheet pan, avoiding overcrowding to ensure proper roasting.
04 - Drizzle the olive oil evenly over the vegetables. Sprinkle with Tajin seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until all vegetables are thoroughly coated.
05 - 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.
06 - 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 golden-brown spots.
07 - While the vegetables finish roasting, warm the tortillas either wrapped in aluminum foil in the oven or individually in a dry skillet over medium heat until pliable.
08 - 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 and avocado slices if desired. Serve immediately.

# Expert Tips:

01 -
  • Tajin does all the heavy lifting for seasoning, so you get bold, tangy flavor without a cabinet full of spices.
  • Everything cooks on one pan, which means cleanup is almost nonexistent and the oven does the work.
  • The feta melts into golden patches on the vegetables and creates little salty pockets of joy in every bite.
  • It is endlessly adaptable, working with whatever vegetables are languishing in your crisper drawer.
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, leaving you with soggy fajitas and a sad heart.
  • Taste the vegetables before adding extra salt, because Tajin and feta together are deceptively salty and I have over-salted this dish more times than I care to admit.
  • The feta only needs five minutes to transform, so resist the urge to leave it longer or it will dry out rather than becoming gorgeously soft.
03 -
  • Use the largest sheet pan you own because spread out vegetables roast dramatically better than crowded ones, and I learned this the hard way after years of limp, steamed peppers.
  • Take the extra thirty seconds to warm your tortillas properly because a cold tortilla turns a beautiful fajita into a disappointing wrap.

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