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Chicken Fajita Sheet Pan Tacos

These Chicken Fajita Sheet Pan Tacos are such an easy way to make tacos for a crowd—or just get a really good weeknight dinner on the table without a ton of work. We live in Austin, so I’ll take pretty much any excuse to bring Tex-Mex flavours into dinner, and these have everything I want: bold, zesty fajita flavour, plenty of melty cheese, and tortillas that get golden and crispy in the oven.

For the fajita filling, we have chicken breast, red, orange, and yellow bell peppers, and plenty of Blues Hog ‘Ritas & Fajitas Rub. It has such a bold, zesty flavour, and sautéing the chicken and veggies until they start to get golden gives the filling that deeper, savoury flavour that makes these so good.

Once the filling is ready, all you have to do is load the tortillas, top with cheese, and bake until golden and crispy. Add a little extra cheese on top before they go into the oven, then serve them with sour cream or ranch for drizzling or dipping. The Jalapeño Lime Ranch from Blues Hog is the perfect creamy, tangy finish for these fajita tacos.

More sheet pan taco recipes to try:

Why You’ll Love This Recipe:

All the Tex-Mex flavour: The ‘Ritas & Fajitas Rub gives these that bold, zesty Tex-Mex flavour without having to combine a bunch of different seasonings yourself.
Crispy, cheesy goodness: The tortillas get perfectly golden and crispy in the oven, with melty pepper jack inside and a little extra on top that gets bubbly and golden.
Weeknight-friendly: These are ready in about 30 minutes with simple ingredients and very little prep.
Great for a crowd: You can make 6-8 tacos at once so everyone gets a hot, crispy taco at the same time. Halve or double the recipe for a smaller or larger group.

Prep for Chicken Fajita Sheet Pan Tacos:

Luckily, this recipe doesn’t take very long to prep:

Be sure to preheat your oven to 400°F.
Cut the chicken breasts into small, bite-sized cubes.
Rinse the bell peppers and slice into thin strips.
Thinly slice the red onion and mince the garlic.
Grate the pepper jack cheese—I always recommend grating it fresh instead of using pre-shredded for the best melt!
Prep the garnishes by rinsing the fresh cilantro and cutting the lime into wedges.

How to Make Chicken Fajita Sheet Pan Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

Add the cubed chicken, sliced bell peppers, and red onion to a large bowl. Drizzle with a tbsp of olive oil and season generously with the ‘Ritas & Fajitas Rub. Toss until everything is evenly coated.

Step Three:

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the chicken and vegetable mixture and cook until the chicken is cooked through and the peppers and onions have begun to soften. Add the minced garlic during the last minute of cooking and sauté just until fragrant. Remove from the heat and set aside.

Step Four:

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil.

Step Five:

Spoon the fajita mixture onto one half of each tortilla, then top generously with grated pepper jack cheese.

Step Six:

Fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.

Step Seven:

Bake for 15-20 minutes, or until the tortillas are golden and crispy and the cheese is melted and bubbling.

Step Eight:

Serve with cilantro, lime wedges, and some sour cream or ranch for drizzling or dipping—I served with sour cream and Blues Hog Jalapeño Lime Ranch.

Substitutions You Can Try:

Chicken: This recipe could also be made with steak or shrimp!

Bell peppers: Use whichever colours you like! Poblano peppers would be good here too.

Red onion: ½ of a large yellow onion can be swapped in if you already have one in the fridge.

Tortillas: I used flour tortillas. Corn tortillas work too if you prefer, or for a gluten-free option, just warm them in the microwave before assembling to help prevent cracking.

Pepper jack: Can be swapped for another melty cheese like Monterey or Colby jack if you don’t want any spice in the cheese.

Garnishes: Feel free to mix it up with whatever you like on your tacos!

How to Store the Chicken Fajita Sheet Pan Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

Transfer the fajita mixture to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.

Thaw or bring it to room temperature, then assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

After I bake them I let them come to room temperature and then I wrap each taco in a piece of foil and store them in either a plastic bag and freeze them (up to 2 months), or in a glass container in the fridge (up to 3 days). Then when I want to reheat them, I pop them in the oven or air fryer for the quickest option!

These chicken fajita tacos couldn’t be easier and they’re a total Tex-Mex dream.

If you make them, tag me (@britacooks)on Instagram or TikTok, I’d love to see your recreations. It also means so much when you leave a review in the comments below!

You can save this recipe for later on Pinterest, or head over to my YouTube channel to cook along with me while I walk through the whole recipe. And while you’re there, you’ll find plenty more recipes to try next!

@britacooks

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