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See 5 recipes Download free cookbookSheet-Pan Pork Fajitas
Sheet-Pan Pork Fajitas
Thin strips of pork tenderloin roast with sweet peppers and red onion under a smoky lime seasoning for a fast, colorful fajita dinner.
Prep Time:20 minCook Time:20 minTotal Time:40 minServings:4Difficulty:Easy
Pork tenderloin makes these fajitas genuinely practical on a weeknight. Cut into thin strips, it cooks in the same short window as the peppers and onion, with no separate skillet or long marinade required.
A fully preheated sheet pan gives the ingredients an immediate sizzle when they hit the oven. Spreading the pork and vegetables in one uncrowded layer encourages browned edges rather than trapping steam, while a quick toss halfway through keeps the cooking even.
The seasoning leans on ancho chile, cumin, smoked paprika, oregano, garlic, and fresh lime. Half the lime goes into the coating before roasting; the rest is added at the end so the finished filling tastes bright without slowing the browning.
Bring the hot pan straight to the table with warm tortillas, cilantro, avocado, and pico de gallo. The toppings stay simple so the juicy pork and roasted vegetables remain the center of this easy fajita-night spread.
Nutrition (per serving)
Calories:620 kcal
Protein:39 g
Carbs:63 g
Fat:25 g
Directions
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1
Place a large rimmed sheet pan on the middle oven rack and heat the oven to 450°F. Let the pan preheat for at least 10 minutes while you prepare the ingredients.
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2
Pat the pork strips dry with paper towels. Add them to a large bowl with the bell peppers and red onion.
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3
Whisk the avocado oil, ancho chile powder, cumin, smoked paprika, oregano, garlic powder, salt, black pepper, lime zest, and 1 tablespoon lime juice in a small bowl.
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4
Pour the seasoning mixture over the pork and vegetables. Toss thoroughly until every piece has a thin, even coating.
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5
Using oven mitts, remove the hot sheet pan. Spread the pork and vegetables over it in a single layer; they should sizzle on contact. Return the pan to the oven.
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6
Roast for 9 minutes, then turn the pork and vegetables with a wide spatula. Roast for 6 to 8 minutes more, until the pork reaches 145°F and the vegetables are tender with browned edges.
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7
Drizzle the filling with the remaining lime juice and toss once on the pan. Let the pork rest for 3 minutes while you warm the tortillas.
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8
Pile the pork and vegetables into warm tortillas. Top with avocado, cilantro, and pico de gallo, and serve immediately.
Ingredients
- Pork Tenderloin, Cut Across the Grain Into 1/4-Inch Strips:1 1/4 lb
- Red Bell Pepper, Cut Into 1/2-Inch Strips:1 large
- Yellow Bell Pepper, Cut Into 1/2-Inch Strips:1 large
- Red Onion, Cut Into 1/2-Inch Wedges:1 medium
- Avocado Oil:3 tbsp
- Ancho Chile Powder:2 tsp
- Ground Cumin:1 1/2 tsp
- Smoked Paprika:1 tsp
- Dried Oregano:1 tsp
- Garlic Powder:3/4 tsp
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Lime, Zested and Juiced:1 large
- Small Flour Tortillas:8
- Avocado, Sliced:1 large
- Fresh Cilantro Leaves:1/2 cup
- Pico de Gallo:1 cup
Tips & Notes
- Slice the pork across the grain and keep the strips close to 1/4 inch thick so they cook at the same rate as the vegetables.
- Use two hot sheet pans if the ingredients cannot fit in one uncrowded layer.
- Corn tortillas can replace flour tortillas if preferred; warm them until flexible before serving.
