Sheet Pan Fajitas (Paleo + Whole30)

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Author: Justin + Erica Winn
Sizzling steak fajitas in just 30 minutes anyone? These Paleo + Whole30 sheet pan fajitas are such a simple recipe but packed with tons of Mexican flavor! 
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For the marinade:

  • 1/4 cup coconut aminos
  • 1 lime, juice of
  • 1/4 cup cilantro, chopped
  • 1.5 tsp cumin
  • 1.5 tsp garlic powder
  • 1.5 tsp chili powder
  • 1.5 tsp ground pepper

For the fajitas:

  • 1 lb flank steak, cut into thin strips (can sub skirt steak)
  • 1 onion, sliced into thin strips
  • 2 bell peppers, sliced into thin strips
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil, divided
  • Salt and pepper

For shells and toppings:

  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • Broad leaf greens or tortillas of choice


  • Preheat oven to 400° Fahrenheit.
  • Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.
  • Slice up the steak into 1/2 by 1 inch strips. Place the steak in the bowl/dish with the marinade. Mix well so that all of the strips are covered with the marinade. Set aside to marinate while you prepare the rest of the ingredients.
  • Chop the onion, bell peppers and garlic as noted.
  • Lightly grease a large sheet pan with 1 tbsp avocado oil. Spread the onion and bell pepper out on the sheet pan. Drizzle with 1 tbsp avocado oil and lightly sprinkle garlic, salt and pepper over everything. Toss to coat.
  • Place in the oven to cook for 10 minutes.
  • Remove sheet pan from oven and turn the oven to broil.
  • Mix and push the vegetables to the sides of the pan. Add steak strips to the pan in a single layer, spreading them out as much as possible. Broil on high for 3-4 minutes or until steak is cooked to your liking. You may need to flip the steak pieces to cook on all sides.
  • Once the fajitas are cooked, remove from oven and allow to cool for a few minutes. Prepare toppings and shells/tortillas as desired.
  • To serve, spoon fajita mixture into shells/tortillas, top with avocado and cilantro and enjoy.