Red Meat Allergy Friendly Gluten Free Sheet Pan Beef Fajitas
Total time1 hr 10 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the fajitas
- 1 ½ lb flank steak, sliced against the grain into ¼-inch stripsSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak. - 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
For the spice rub
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 gluten free tortillas (6-inch), warmed
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until evenly mixed.
- 2
In a large mixing bowl, toss the sliced flank steak, bell peppers, and onion with the olive oil, lime juice, and spice mixture until everything is evenly coated. Let the mixture marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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