sheet pan

Sheet Pan Pork Fajitas Recipe

Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion, in flour tortillas on a plate. Topped with Cilantro Lime Crema, fresh cilantro leaves, and lime wedges. Sheet pan with pork, peppers, and onions in background along with crema and tortillas.
~ Carrie Tyler ~ Leave a comment
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Raise your hand if you hate washing dishes!  Well, my friend, sheet pan dinners are for you because everything cooks on a sheet pan for super easy cleanup. This Sheet Pan Pork Fajitas Recipe has all the incredible flavor you love from sizzling fajitas without the fuss because the oven does the work! The pork is tender, smoky, and so flavorful. Fill warmed flour tortillas with the pork, peppers and onions, then top with Cilantro Lime Crema!

SHEET PAN DINNERS

The basic rule with sheet pan dinners is to find items with similar cooking times or that can be added to the pan in the oven in stages.  For this Pork Fajitas Recipe, everything cooks at the same time.  However, in my Sheet Pan Flank Steak and Potatoes dinner, you need to start the potatoes earlier and then add the steak later.  Sometimes you may want to bulk up the dinner with some rice that you cooked ahead of time or a simple boiled pasta.  But in general, sheet pan dinners are a great way focus less on the starch and more on the veg!

Here are some of my favorite sheet pan dinners:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11)

PREP-AHEAD STEPS FOR THIS SHEET PAN PORK FAJITAS RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The good news about this recipe is that you can (a) prep all of the ingredients ahead and then cook on the night you want to eat or (b) cook everything ahead and reheat it!  There is a bit of prepping to do, so I HIGHLY recommend doing this on the weekend to save you time on the night you cook and eat it.

The Crema can be made up to 5 days in advance and stored in the fridge.  Chop the cilantro. Then in a mixing bowl, add the sour cream, cilantro, and salt. Cut the lime in half (stem to bottom) and add juice from half. Cut the other half into wedges for serving with finished fajitas. Mix the crema and keep in the fridge until serving.

Bowl with sour cream, cilantro, lime zest, and lime juice not mixed and lime cut in half next to bowl for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

For the rest of the veggies, peel, de-seed, and slice the peppers and onions into thin slices and place in a large bowl in the fridge until ready to mix with other ingredients.

Slice the pork tenderloin into thin strips about 3 inches long and 1/2 inch wide.

Strips of raw pork tenderloin on a plate for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

Add the pork to the bowl with sliced peppers and onions, along with the olive oil and water.

Last, mix seasonings in a small bowl (black pepper, garlic powder, chili powder, cumin powder, salt), then pour over the pork and veggies and mix to combine and coat.

 

COOK YOUR SHEET PAN PORK FAJITAS

Preheat the oven to 400 F degrees. Transfer the pork and veggies to a large sheet pan that is coated with olive oil. Spread out into a single layer. Bake in the oven for 15 minutes.

Raw seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.

While the pork and veggies bake, preheat a large pan and add the flour tortillas to slightly toast them on each side.

Cooked seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.
Serve the tortillas with the pork and veggies and top with the Crema.

RECIPE FAQS

Can I use another protein other than pork?  

You can substitute chicken breast strips or flank steak strips with the same cooking time.  You can also sub in shrimp, but check them at 10 minutes as they cook very fast.  If you want to go meatless, you could sub in slices of portabella mushrooms or zucchini.  You could also use extra firm tofu cut into strips.

How do I reheat the pork and veggies?  

If you cooked everything ahead and need to reheat it, you want to make sure you don’t dry out the pork.  The best way to do this is to warm it on medium heat in a skillet or pan.  You can add a couple tablespoons of water to both steam and moisten the fajita filling.  You can also warm in the microwave just until warmed, about 1-2 minutes.  Be careful not to overcook it in the microwave.

What can I serve with these Pork Fajitas?

You can serve a simple salad with some greens and tomato, steamed rice, Cilantro Lime Quinoa,  , or Easy Refried Black Beans.  On top, in addition to the tangy Cilantro Lime Crema, you can make this Easy Avocado Crema Recipe.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion, in flour tortillas on a plate. Topped with Cilantro Lime Crema, fresh cilantro leaves, and lime wedges.
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Sheet Pan Pork Fajitas Recipe

This Sheet Pan Pork Fajitas Recipe has all the incredible flavor you love from sizzling fajitas without the fuss because the oven does the work! The pork is tender, smoky, and so flavorful. Fill warmed flour tortillas with the pork, peppers and onions, then top with Cilantro Lime Crema!  The best part is the super easy clean up since it all cooks on 1 pan!

Course Main Course
Cuisine Mexican
Keyword fajitas, pork fajitas, pork tenderloin, sheet pan dinner
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CILANTRO LIME CREMA

  • 1 cup sour cream
  • ½ cup Cilantro chopped
  • 1 Lime
  • ½ teaspoon Salt

PORK, ONIONS, PEPPERS:

  • 1 pound pork tenderloin
  • 2 red peppers or green peppers
  • 2 yellow onions
  • 2 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoons Salt
  • 1 teaspoons black pepper
  • 1 tablespoon Olive Oil
  • 2 tablespoons Water
  • 12 flour tortillas 6-8″

Instructions

Prep Ahead Steps

  1. MAKE CREMA. Chop the cilantro. Make the Cilantro Lime Crema by mixing the sour cream, cilantro, and salt. Cut the lime in half (stem to bottom) and add juice from half. Cut the other half into wedges for serving with finished fajitas. Mix the crema and keep in the fridge until serving.
    Bowl with sour cream, cilantro, lime zest, and lime juice not mixed and lime cut in half next to bowl for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.
  2. PREP VEGGIES. Peel, de-seed, and slice the peppers and onions into thin slices and place in a large bowl in the fridge until ready to mix with other ingredients.
  3. PREP PORK. Slice the pork tenderloin into thin strips about 3 inches long and 1/2 inch wide. Add to a bowl with sliced peppers and onions, along with the olive oil and water.
    Strips of raw pork tenderloin on a plate for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.
  4. MIX SEASONINGS. Mix seasonings in a small bowl (chili powder, cumin powder, garlic powder, salt, black pepper), then pour over the pork and veggies and mix to combine and coat.
    Seasonings in a clear bowl on counter. From top clockwise, there is ground black pepper, garlic powder, chili powder, cumin powder, and salt for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

Cooking Steps

  1. ROAST. Preheat the oven to 400 F degrees. Transfer the pork and veggies to a large sheet pan that is coated with olive oil. Spread out into a single layer. Roast in the oven for 15 minutes.

    Cooked seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.
  2. HEAT TORTILLAS. While the pork and veggies bake, preheat a large pan and add the flour tortillas to slightly toast them on each side.
  3. Serve the tortillas with the pork and veggies and top with the Crema. Enjoy!
    Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion, in flour tortillas on a plate. Topped with Cilantro Lime Crema, fresh cilantro leaves, and lime wedges.

Spanish Sheet Pan Chicken & Butternut Squash Mash

~ Carrie Tyler ~ 1 Comment
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Sheet Pan Spanish Chicken thighs on a plate with Butternut Squash Mash, Olives, and Brussels Sprouts! It's warm, hearty, and smoky.

Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash and Brussels Sprouts is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed into a delicious slightly sweet and savory mash for a perfect finish!  

If you have picky kids, do not write this one off!  The olives add fantastic flavor, but can easily be separated or even left out.  The Brussels Sprouts can be substituted with your favorite veggies.  See below for ideas on how to make this fit your family needs.

This recipe was originally developed for my new Cookbook eBook, but I ended up not including it as I narrowed the book down to 30 recipes.  It is soooo good, I just had to share it with you!  

Sheet Pan Dinners Save the Day!

One Pan with everything for the meal that cooks in the oven?  What could be easier than that?  Sheet pan dinners are such a lifesaver when it comes to dinners on a busy weeknight!

Here are some other sheet pan dinners that I love!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special, just a large sheet pan (I use a 17×11) and a food processor for the butternut squash mash. My go-to mini food processor was perfect for the job.

PREP-AHEAD STEPS FOR YOUR SPANISH SHEET PAN CHICKEN DINNER

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The prep for this recipe is to rub the chicken and prep the veggies.  You can do these steps 1-2 days ahead and store in the fridge.

Can I use Chicken Breasts instead of thighs?

Yes, you can use boneless and skinless chicken breasts.  You will want to cut them into approximately 4 ounce portions to cook within the same time as the thighs.  Prep them the same way you would the thighs.

Can I swap the brussels sprouts?

The brussels sprouts get a delicious flavor when roasted, but if your family just really doesn’t like them, you can replace them.  For the same cooking time, you can use broccoli florets, cauliflower florets, thin slices of carrots, or other firm veggies instead.  You could also use sliced zucchini, chopped red pepper, sliced kale, or other thin/delicate veggies.  For these more delicate veggies however, I would add them during the last 10 minutes vs. the entire time so as to not overcook them.

COOK YOUR SPANISH SHEET PAN CHICKEN DINNER 

This dinner cooks on high heat – 425 F degrees.  Therefore, if you make any veggie swaps, check above for my recommendations.

To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash.  

Sheet Pan Spanish Chicken thighs on a pan with Butternut Squash cubes in one side and Brussels Sprouts on the other! It's warm, hearty, and smoky.

Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).  Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. 

Can I cook this ahead and reheat it?

Yes, you can roast everything 1-3 days in advance.  It’s best to puree the butternut squash when it first comes out of the oven.  It will blend easier and you’ll get a smoother consistency.  To reheat, you can place everything in the microwave or put the chicken and Brussels sprouts back in the oven covered for 10 minutes on 400 F degrees.  Remove the cover for just the last few minutes.  Covering will hold in the moisture and prevent the chicken and veggies from drying out.  The Butternut squash can reheat in the oven in an oven-safe bowl if pureed.

Can I freeze this?

You can freeze the chicken seasoned and raw or after cooking it.  It will thaw and then cook or reheat nicely.  The butternut squash can be cooked and pureed and then frozen as well.  Finally, the Brussels Sprouts can be frozen as well, though they can get mushy.  To reheat, I recommend uncovering them when you reheat them in the oven to allow the moisture to evaporate and the brussels to get crispy.

ENJOY!  😍 Carrie

Sheet Pan Spanish Chicken thighs on a plate with Butternut Squash Mash, Olives, and Brussels Sprouts! It's warm, hearty, and smoky.
Sheet Pan Spanish Chicken thighs on a plate with Butternut Squash Mash, Olives, and Brussels Sprouts! It's warm, hearty, and smoky.
Print

Spanish Sheet Pan Chicken and Butternut Squash

Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed for a perfect finish!
Course Main Course
Cuisine Spanish
Keyword butternut squash, chicken, chicken thighs, sheet pan dinner, spanish recipes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CHICKEN

  • 1 pound Chicken Thighs, boneless, skinless
  • 1 tablespoons smoked paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons dried oregano
  • 1/4 teaspoons ground thyme
  • 1/4 teaspoons Cayenne Pepper optional
  • 1/2 teaspoons salt
  • 1 teaspoons black pepper
  • 2 tablespoons Water
  • 1 tablespoons Olive Oil

OTHER INGREDIENTS

  • 1 pound Butternut Squash pre-cut cubes
  • 1 pound Brussels Sprouts
  • 2 teaspoons Olive Oil
  • 1/2 teaspoons Salt
  • 1/2 teaspoons paprika
  • 1/2 teaspoons garlic powder
  • 1 cup Green Olives Stuffed with Pimiento

Instructions

Prep Ahead Steps

  1. To rub the chicken, add all of the ingredients for the chicken (paprika, garlic powder, oregano, thyme, cayenne, salt, pepper, water, oil) into a glass container or plastic storage bag. Mix to combine into a thick paste. Add the chicken and rub the paste all around. Set aside.

  2. Cut off the stem end of the Brussels sprouts and then slice in half. Slice the olives in halves or thirds. The butternut squash pieces should be no larger than ½ inch by ½ inch so trim them down as needed. Slice the Olives (I like 3 slices per olive).

Cooking Steps

  1. Preheat the oven to 425 F degrees

  2. To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash. Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).

    Sheet Pan Spanish Chicken thighs on a pan with Butternut Squash cubes in one side and Brussels Sprouts on the other! It's warm, hearty, and smoky.

  3. Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

  4. Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

  5. When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. Enjoy!