Sheet Pan Steak and Shrimp Fajitas

01Method

1. 1

   Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper or aluminum foil and set aside.

2. 2

   Mix together the chili powder, smoked paprika, oregano, salt, cumin, garlic powder, and cayenne in a small bowl to form a dry spice blend.

3. 3

   In a large bowl, toss the bell peppers and onion with half the olive oil and half the spice blend until well coated. Spread the vegetables in a single layer on one of the prepared pans.

4. 4

   Using the same bowl, coat the steak and shrimp with the remaining olive oil, then add the rest of the seasoning and toss to combine.

5. 5

   Arrange the steak on one half of the second prepared pan and the shrimp on the other half, keeping them separate.

6. 6

   Place the steak and shrimp pan on a lower rack and the vegetable pan above it; roast for 10 minutes. Swap the rack positions and continue roasting until the shrimp are pink and tightly curled, the steak reaches medium doneness (internal temperature 140°F / 60°C), and the vegetables are tender, about 5 more minutes. If the steak or vegetables need additional time, remove the shrimp to a plate and keep warm. Squeeze the juice of half a lime over each pan before serving.

7. 7

   To assemble, layer a few strips of steak, roasted peppers and onions, two shrimp, and a few cilantro sprigs onto each tortilla. Roll up tightly and serve immediately.