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Home » Blog » Recipes » Sheet Pan Chicken Fajitas (Whole30, Low Carb)

Sheet Pan Chicken Fajitas (Whole30, Low Carb)

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This sheet pan chicken fajitas recipe is perfect for weeknight meals and I’ve perfected the technique so the dish won’t come out soggy. Plus, it’s an all-in-one meal that’s Whole30-friendly, even topped with a dairy-free avocado crema!

An overhead shot of Sheet Pan Chicken Fajitas + Avocado Crema

The quest for perfect sheet pan chicken fajitas

Chicken fajitas and sheet pan suppers would seem like a marriage made in a busy home cook’s heaven. I mean, who wouldn’t fall in love with the idea of chicken strips, bell peppers, and onions tossed in a Tex-Mex inspired marinade, oven-roasted for a few minutes, and plated up on a busy weeknight? Sadly, it turns out that the reality—like most fairytale Hollywood celebrity unions—rarely winds up as happily-ever-after as one would hope.

No more soggy chicken fajitas!

If you’re like me, you’ve no doubt been seduced by the noisy sizzle of fragrant onions and seasoned meat strips at a neighborhood Tex-Mex restaurant. (Psst! That sizzling cast iron platter? It’s just a prop to further a calculated marketing move called the “Fajita effect.” It doesn’t do anything other than make you drool while it overcooks your food.) I had high hopes of coming up with a one-pan approach to making restaurant-style fajitas, but my initial test batches were a let-down. The flavors were right, but the chicken, peppers, and onions ended up steaming in their own juices. I forced my family to choke down tray after tray of soggy, limp piles of meat and veggies swimming in orange-y liquid. Still, despite my kids’ insistence that I throw in the towel, I persisted.

Why? Because (A) I’m no quitter, and (B) I knew my flavors were right and sensed that a breakthrough was right around the corner. Also, (C) I don’t really care if my kids have to eat the same thing four nights in a row.

A wire rack is the solution!

So I kept testing. I tried altering the cooking temperature, preheating the sheet pan in the oven before adding the ingredients, and adjusting the ratio of vegetables—all to no avail. Finally, Henry suggested that I raise the ingredients up on a wire rack—similar to what I do with many of my roasted chicken recipes (like this one and this one)—to see what would happen.

Spoiler: The rack worked!

A closeup of a grain-free tortilla topped with Sheet Pan Chicken Fajitas and Avocado Crema

The extra liquid released from the chopped up veggies and chicken drip through the rack, allowing the fajitas to cook more evenly when elevated! Just make sure you buy a sturdy, oven-safe stainless steel rack like this one. (Chrome racks can flake with time or vigorous scrubbing and may not be heat-safe up to 575°F, like stainless racks.)

What if you don’t use a wire rack?

No rack? I’m giving you fair warning that your fajitas will steam, and the vegetables will end up limp. It’ll still taste good, but you’ll want to tilt the pan and spoon off the extra liquid before serving.

Someone scooping extra liquid from Sheet Pan Chicken Fajitas cooked without a wire rack

Me? I’m going with the rack. See the difference?

Sheet Pan Chicken Fajitas baked on a wire rack are not soggy

While you’re waiting for your fajitas to finish cooking, you might as well whip up my simple dairy-free Avocado Crema as a topping, too.

Overhead shot of Sheet Pan Chicken Fajitas and a bowl filled with Avocado Crema

This zesty sauce was developed as an accompaniment to my Paleo Shrimp Tacos recipe and it tastes great on everything!

A collage of the cooking steps for Sheet Pan Chicken Fajitas + Avocado Crema.

Time to cook Sheet Pan Chicken Fajitas and Avocado Crema!

Serves 4

Ingredients:

Chicken Fajitas

  • ¼ cup avocado oil or olive oil
  • 3 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1½ teaspoons Diamond Crystal kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
  • 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
  • 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
  • 1 small white onion, sliced into ¼-inch pieces
  • 2 limes, cut into wedges
  • Green or butter lettuce leaves (optional)
  • Grain-free tortillas (optional, omit if on a Whole30)
  • Avocado Crema (see recipe below)

Avocado Crema

  • 1 large Hass avocado
  • ¼ cup full-fat coconut milk
  • ¼ cup chives, roughly chopped
  • 2 tablespoons cilantro, roughly chopped
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper

Equipment:

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Lime juicer
  • Garlic press
  • Whisk
  • Chef’s knife
  • Cutting board
  • Rimmed baking sheet
  • Stainless steel wire rack
  • High speed blender

Method:

Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.

Preheating the oven to 450 F.

In a large bowl, combine the avocado oil, lime juice, minced garlic…

Making the marinade for Sheet Pan Chicken Fajitas with oil, lime juice, and minced garlic.

…kosher salt, chili powder, and cumin. 

Adding the seasoning to the Sheet Pan Chicken Fajitas marinade

Whisk it all together.

Whisking the marinade for Sheet Pan Chicken Fajitas in a large metal bowl.

Add the chicken thigh strips to the marinade. (Chicken breasts will dry out. Please use thighs.) Toss in the sliced peppers and onions, too.

Adding the sliced chicken thighs and vegetables to the fajita marinade.

Use your hands to combine well.

Tossing the chicken and vegetables in the marinade with your hands.

Plop the chicken and veggies onto the rimmed baking sheet… 

Placing the chicken fajitas and vegetables on a wire rack on top of a rimmed baking sheet

…and spread everything in a single layer.

Using a silicone spatula to make the Sheet Pan Chicken Fajitas in a single layer on the wire rack

Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.

Turning the Sheet Pan Chicken Fajitas 180° at the halfway point of the baking process.

Switch to broil…

The oven display shows that it is not turned to the Broil function

…and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!

Sheet Pan Chicken Fajitas fresh from the oven.

While the chicken is cooking, make the Avocado Crema.  

Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.

An overhead shot of the ingredients for Avocado Crema in a high speed blender.

Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.

An overhead shot of creamy Avocado Crema in an open Vitamix blender.

Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.

Placing sliced limes on a tray of Sheet Pan Chicken Fajitas

How to clean your wire rack

One last thing: Wondering how to clean the stainless steel wire rack? After everyone grabs the chicken and veggies off the rack, I take the pan ’n rack to the sink. Then, I flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water. I let the rack soak while we eat dinner. When we’re done with our meal, I simply wipe the grime off the rack with a sponge. Then, I can either rinse it or put it in the dishwasher to finish cleaning.

Steps on how to clean a dirty stainless steel wire rack in the sink. Soak it upside down in soapy water in a rimmed baking sheet and scrub off the grime.

But if I were you, I’d get someone else to clean—after all, you did all the cooking! Just don’t tell them how easy it was to make dinner!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Sheet Pan Chicken Fajitas + Avocado Crema by Michelle Tam https://nomnompaleo.com
Print Recipe
4.90 from 28 votes

Sheet Pan Chicken Fajitas + Avocado Crema

Sheet pan chicken fajitas are perfect for busy weeknight meals! Plus, it's Whole30-friendly, even topped with a dairy-free Avocado Crema! (But you gotta use a stainless steel wire rack or they'll be soggy!)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican
Keyword: chicken, gluten-free, low carb, paleo, Primal, Sheet Pan, Whole30
Servings: 4 servings
Calories: 481kcal
Author: Michelle Tam

Ingredients

  • ¼ cup avocado oil or olive oil
  • 3 tablespoons fresh lime juice
  • 3 garlic cloves minced
  • 1½ teaspoons  Diamond Crystal kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1½ pounds boneless skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
  • 1 medium red bell pepper deseeded, cored and sliced into ¼-inch strips
  • 1 medium yellow bell pepper deseeded, cored, and sliced into ¼-inch strips
  • 1 small white onion sliced into ¼-inch pieces
  • 2 limes cut into wedges
  • Green or butter lettuce leaves optional
  • Grain-free tortillas optional
  • Avocado Crema see recipe below

Avocado Crema

  • 1 large Hass avocado
  • ¼ cup full-fat coconut milk
  • ¼ cup chives roughly chopped
  • 2 tablespoons cilantro roughly chopped
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions 

  • Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
  • In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
  • Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
  • Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
  • Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
  • Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
  • While the chicken is cooking, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.
  • Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
  • Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.

Video

Notes

One last thing: Wondering how to clean the stainless steel wire rack? After everyone grabs the chicken and veggies off the rack, I take the pan ’n rack to the sink. Then, I flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water. I let the rack soak while we eat dinner. When we’re done with our meal, I simply wipe the grime off the rack with a sponge. Then, I can either rinse it or put it in the dishwasher to finish cleaning.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 481kcal | Carbohydrates: 17g | Protein: 36g | Fat: 31g | Fiber: 6g
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Reader Interactions

Comments

  1. Honey Sue says

    June 13, 2017 at 4:49 pm

    I’m allergic to chicken, but I can eat turkey. Would turkey strips work as a substitute (not sure if I can get hold of thighs, might have to go with breasts) or would they dry out too?

    Reply
    • nomnompaleo says

      June 13, 2017 at 4:57 pm

      I haven’t tried it, but I think turkey breasts will be pretty dry.

      Reply
    • April says

      June 13, 2017 at 10:05 pm

      Could you use beef or even turkey thighs? Maybe if you want them more tender give them a good banging with a meat mallet when you buy them then freeze them until your ready to make these.

      Reply
  2. Bethany says

    June 13, 2017 at 4:53 pm

    Hi there! Is the chicken supposed to “marinate” in the marinade for any length of time? Or is it just add, mix, and cook? Thanks!

    Reply
    • nomnompaleo says

      June 13, 2017 at 4:57 pm

      I mix it all together and throw it on the pan! Because it’s an acidic marinade, I wouldn’t recommend leaving it for more than 2 hours in the fridge.

      Reply
      • Bethany says

        June 13, 2017 at 5:03 pm

        Thanks for the quick reply…and the delicious recipes!! 🙂

        Reply
  3. christine says

    June 13, 2017 at 6:40 pm

    This looks amazing and so simple thanks to your many attempts. Just ordered the rack and will make this as soon as it arrives. Love, love, love siete tortillas and can’t wait for your new book to be released.

    Reply
  4. Judy Hoctor says

    June 13, 2017 at 9:36 pm

    I’m actually making fajitas tonight! Could this work in the Instant Pot? I’d probably saute the onions and peppers separately so they don’t overcook.

    Reply
    • nomnompaleo says

      June 13, 2017 at 9:38 pm

      I don’t know that there’s a way to do it in the Instant Pot without getting overcooked…

      Reply
  5. Kelly Ralston says

    June 14, 2017 at 12:01 am

    have you tried with chicken tenders? Would that be too dry?

    Reply
    • nomnompaleo says

      June 14, 2017 at 12:14 am

      I think so!

      Reply
  6. Lisa Sabado says

    June 14, 2017 at 2:44 am

    Which Siete tortillas do you prefer to use with fajitas? I use the almond flour ones for wraps, but not sure if the taste/texture is right for fajitas and I haven’t tried the others yet.

    Reply
    • nomnompaleo says

      June 14, 2017 at 2:47 am

      I like Cassava Coconut for fajitas! I crisp up the almond ones in a hot pan for tostadas!

      Reply
      • Lisa Sabado says

        June 16, 2017 at 2:33 am

        Made them tonight – we loved them!!! 💕

        Reply
  7. Kathleen says

    June 14, 2017 at 1:39 pm

    I was hoping to print out the recipe, is there a way to and I just don’t see it?

    Reply
    • nomnompaleo says

      June 14, 2017 at 3:03 pm

      Scroll down to the bottom of the recipe and you’ll find the printable recipe card.

      Reply
  8. Denis Brisson says

    June 15, 2017 at 6:58 pm

    I thought the meal itself was called fajitas, (with the tortillas), and not just the meat and veg mixture. I see that you are calling the meat and veg on the tray the fajitas. So I am confused…

    Reply
  9. Cassidy Stauffer says

    June 15, 2017 at 11:02 pm

    LOVED this recipe!!! I added some liquid smoke to the marinade and garlic powder to the avocado cream – simply amazing!!!

    Reply
  10. Leslie says

    June 18, 2017 at 6:01 pm

    This was so delicious
    And yes using the rack finished them nicely
    I did use white meat instead of thighs and only needed 5-7 minutes to broil
    They were very tender and juicy

    Reply
  11. Nora Ann Blankenship says

    June 19, 2017 at 6:42 pm

    This was amazing. I used boneless skinless chicken breast b/c that’s what I had on hand and it wasn’t too dry. But the avocado cream is what really makes this dish. Holy moly, I could put that on anything and it would be delish

    Reply
    • nomnompaleo says

      June 19, 2017 at 6:44 pm

      Good to know that breasts still work!

      Reply
  12. Erin Collins says

    June 21, 2017 at 5:44 pm

    Made this over the weekend and, silly me, missed a few ingredients, but it was good anyway. Tonight made again without missing any ingredients, and ya awesome! Here in the UK (American expat) 220C works well for the bake, 240C for the broil (here referred to as grill)

    Reply
  13. Sally Huffman says

    June 22, 2017 at 1:55 am

    Made this for dinner, & the verdict ….. AWESOMENESS SCRUMPTIOUSNESS…our families terminology! Michelle this was so so yummy. Flavorful, easy, the chicken was seasoned perfectly. I used thighs, like you said, I don’t eat thighs, only breast meat, but I have to say soooo glad I did, because it was that good. It was almost like the chicken had been marinating for hours, but it wasn’t & who would have thought , dinner on the table in 30 minutes. The Crema, was over the top great. I will be making this for when my son and his family come next week. The tortillas I was skeptical about, having had “Paleo” ones before, but these,,,these are the real deal. Great Recipe, THANK YOU!

    Reply
  14. Allison W. says

    July 1, 2017 at 7:08 pm

    Hi Michelle! I brought all the ingredients with me on vacation to make this recipe, which I am very excited about, but I forgot my stainless wire racks…womp, womp. Any chance I could do it in a skillet? I also have a grill with stainless basket at my disposal. Otherwise I may have to risk soggy veggies…. 🙁

    Reply
  15. Karin Summersett says

    July 5, 2017 at 1:26 am

    Has anyone tried freezing the Avocado Crema once it’s made? Heading out on a rafting trip and need to keep it around more than a couple days. It’s delicious!! Happy 4th everyone!

    Reply
  16. Morgan says

    July 7, 2017 at 1:20 am

    These were SO GOOD and made me even more excited about the new cookbook! We used chicken tenderloins because that’s what we had on hand, kept them whole and then cut them up right before we ate. Cooked them 10 minutes on 450, 5 minutes on broil, and 10 more minutes on 450, they were juicy and browned! Hoping to try chicken thighs next time to compare, but definitely still tasty with the tenderloins. We didn’t make avocado crema, but it was good with some fresh salsa. Thanks for a great (and easy and fast) recipe!

    Reply
  17. SFSpotless says

    July 9, 2017 at 6:51 pm

    This was awesome! I just threw the sheet in the oven on CONVECT 450 and I didn’t bother with stirring or broiling. Came out delicious and SO EASY!!!!!

    Reply
  18. Ashby says

    August 17, 2017 at 1:29 pm

    I don’t have thighs, so against my better judgement, in spite of your multiple warnings, I’m using breasts… here goes! 😬😬😬

    Reply
    • Maggie Schodowski Wolf says

      September 10, 2017 at 1:45 pm

      Try it with beef flank steak. Cook the same way as she suggests. If you want beef cooked medium, pull out the beef after the 10 min and don’t broil. Otherwise, cook on broil for 4 min. I use the reserved marinade to coat some shrimp and then fry the shrimp in a skillet. Then toss in once the sheet pan comes out. Beef and shrimp fajitas 😁

      Reply
  19. Maggie Schodowski Wolf says

    September 10, 2017 at 1:41 pm

    There are no words to adequately describe this meal. Naturally, since its from Michelle, you know the flavors are amazing and fresh. If you don’t have her new book, get it now!! Make up a batch of cumin cauliflower rice. It pairs perfectly with this meal. The best part is how EASY this meal is to make. I’m a pharmacist and I work odd hours… so my husband is in charge of feeding the kids some nights. Usually, it would be pizza or something else fast food. I prep the peppers/onions in the bowl with the marinade and have the sheet pan prepped and ready to go. When my husband gets home from work, he mixes the meat in, and pops it in the oven. Boom. Healthy dinner, happy family. We use beef flank steak thinly sliced due to chicken allergy. Delicious and moist. Thanks Michelle!

    Reply
  20. Sarah C says

    September 19, 2017 at 4:29 pm

    why did you choose to do it this way instead of flash frying in cast iron frypan ? thanks !

    Reply
  21. Michelle says

    November 3, 2017 at 1:55 am

    So I read your warnings over and over about not using breast. However I HAD to ignore them because my husband and kids won’t eat thighs (I know, they are dumb). I brined my chicken breasts in a quarter cup salt and a 4-6 cups of water for about an hour and a half. Then went about the recipe. They turned out GREAT! Not dry! Thanks for the great recipe!!

    Reply
    • nomnompaleo says

      November 3, 2017 at 2:19 am

      Thanks for the feedback!

      Reply
  22. Gabbie Strickland says

    December 5, 2017 at 12:37 am

    This was delicious/amazing! I have so much of the avocado crema left, any advice on what to make for dinner tomorrow to eat the rest of it?

    Reply
    • nomnompaleo says

      December 5, 2017 at 12:45 am

      It tastes great on a Mexican taco salad! Just cook some ground beef with taco seasoning and serve it on a bed of mixed greens, bell peppers, and salsa!

      Reply
  23. Jessica Light-Lee says

    January 3, 2018 at 7:37 am

    Do you use canned coconut milk? Or the kind in the carton? Thank you. 🙂

    Reply
  24. Dennis Reeder says

    January 4, 2018 at 1:28 am

    I prepared this recipe this evening. I too used chicken tenders (breasts) despite your admonitions. However, following recommendations from others, I brined the chicken for about 35-40 minutes in a salt/sugar mixture. So no issue with the chicken drying out. Other than that deviation I followed your directions closely. And it was a good start. Next time I would ramp up the spices. It’s just the way we enjoy our food. Hot n’ spicy. So more garlic, more cumin, more chili powder and I would add some Tony Cachere’s cajun seasoning to both the “marinade” and to the avocado crema.

    In addition we lined the rimmed cooking sheet with parchment paper. Then I set the racks on top of the paper. Talk about easy cleanup. Wow. The drippings, and there weren’t really a lot, fell on the parchment paper which was easy to dispose.

    Reply
  25. Robin Bucy says

    January 7, 2018 at 2:40 pm

    These were the best homemade fajitas ever! I used beef instead of chicken. I was so hungry when I made them that I didn’t bother with the avocado crema, but they were terrific without it. I’ll make some next time. The beef was so tender, and the vegetables were perfect! This is the first recipe of yours that I’ve tried, and if this is typical I’ll be buying your books.

    Reply
  26. Lizzy36 says

    January 9, 2018 at 1:35 pm

    I made this last night and served it over cauliflower rice. It was so delicious and easy! The avocado crema sauce is so good! My boyfriend said he liked it better than guacamole! Thanks for this great recipe!

    Reply
  27. Jen Daloisio says

    January 14, 2018 at 5:35 pm

    made these last night for friends – so so good! They were a hit even with the non-Paleo crowd.

    Reply
    • Christine says

      January 3, 2021 at 1:10 am

      5 stars
      I live in the heart of Texas where Tex-Mex is available on every street corner. These fajitas are as good, if not better, than the best fajitas I’ve had at any local restaurant. Really well done! Thank you for perfecting a fajita recipe for the home cook. This one is going in the repertoire for sure.

      Reply
  28. MLO32 says

    January 16, 2018 at 2:25 am

    BEST!!!! EVER!!!! I used chicken breast (i know you said not to!) and reduced the broil time. Perfect!!

    Reply
  29. Emily St. Julian says

    August 11, 2020 at 2:30 pm

    Michelle, thank you so much for all your free content and excellent resources – you are the BEST! Simple, delicious and smart family meals

    Reply
  30. Ali Reiss says

    October 4, 2020 at 9:33 pm

    Hi
    I’m looking forward to trying fajitas
    My sister n law loves
    What knife do you recommend
    The one you listed is unavailable on amazon
    Thank u

    Reply
    • Michelle Tam says

      October 4, 2020 at 10:02 pm

      I really love my Messermeister Gyuto. However, it’s important for people to try out different knives to see what feels comfortable in their own hand.

      Reply
  31. Christine says

    January 3, 2021 at 1:11 am

    5 stars
    I live in the heart of Texas where Tex-Mex is available on every street corner. These fajitas are as good, if not better, than the best fajitas I’ve had at any local restaurant. Really well done! Thank you for perfecting a fajita recipe for the home cook. This one is going in the repertoire for sure.

    Reply
  32. Moin says

    April 2, 2021 at 3:09 pm

    5 stars
    Made this dish and LOVED it!!! Thank you Michelle for all the great recipes you share. You are such a gift to the world by creating all these fast and truly delicious meals we can feed our families with:)

    Reply
  33. Lisa Judy says

    April 13, 2021 at 6:42 pm

    5 stars
    This is one of my very FAVORITE recipes! I have made it SO many times over the past few years. I don’t make the Avocado Crema, as the fajitas are SO tasty, you don’t need anything else! Thank you for sharing this recipe, my family loves it and we have enjoyed it numerous times. It is a regular in my menu rotation! If you haven’t tried it, you are missing out. Cooking the meat and veggies on the wire rack over the cookie sheet is key!

    Reply
  34. Irene says

    April 15, 2021 at 3:01 am

    5 stars
    This was such a tasty meal. Even my very picky 7-yr-old ate the peppers and onions- an incredible feat! This will be a staple in my recipe tool box! Thanks for your perseverance and tireless trial and error for the benefit of our taste buds and bellies!

    Reply
  35. ALP says

    April 17, 2021 at 2:47 am

    5 stars
    My family and I loved this recipe. It’s easy enough to make, healthy, and delicious. I like that when the chicken and veggies are cooking I have time to whip up the avocado crema and fry my tortillas. I love the avocado crema! It is so good, and I’m a super saucy person, so next time I’ll make a double batch. I try to do the keto thing so I love the extra dose of fat in the sauce from the coconut milk and avocado. I highly recommend this meal!

    Reply
  36. Mihaela S. says

    April 30, 2021 at 10:47 pm

    5 stars
    This is so amazing!!! It came to the table in under 30, and my two girls are licking their fingers and keep asking for more avocado crema!!!
    Michelle, you are my hero, I have your Ready or Not book and I recommend this website to everyone I know, your recipes are always a hit!
    A couple of things: 1) if you’re going to do this, go with the crema for heaven’s sake, it takes 5 minutes to get all the ingredients together and that’s if you’re a slow poke, like me. After that you blitz-blitz, and you’re done, and this incredibly tasty, rich avocado dream is yours to enjoy. Seriously, do it! 2) Get the rack! My gosh, what a difference that stainless steel wire rack makes! I have made this recipe before, WITHOUT, and I can tell you the rack is a game changer. Everything is tasty, charred to perfection and not a soggy mess. Yes, you can do without, but not the same experience.
    Cook. THIS. tonight!!! Your family will thank you. If by chance you have leftovers this is yummy the next day, I pan fry for a couple of minutes and usually there’s left over crema because I always make a double batch. AWESOME job Michelle, never disappointed!!!

    Reply
  37. L A Starr says

    July 31, 2021 at 12:41 pm

    Is there a substitute for the coconut milk in the crema? My husband can’t tolerate the taste of coconut and I have tired every way possible to sneak it in but to no avail 😂, he catches me every time.

    Reply
    • Michelle Tam says

      August 5, 2021 at 8:26 pm

      Maybe cashew milk?

      Reply
  38. Florence says

    August 7, 2021 at 8:31 pm

    4 stars
    Used pastured chicken breast, frozen peppers, tossed with spices. Baked until internal temperature 160°. Then broiled for less than 5 minutes. Very good. Used for chicken nachos. Yum

    Reply
  39. Leah says

    September 22, 2022 at 9:59 pm

    I love that you included an easy way to clean the rack at the end of your recipe! The first thing that occurred to me when reading the recipe was that I hate cleaning extra stuff for an “easy weeknight meal”. You solved the problem, and I’m looking forward to trying this recipe. Thank you. : )

    Reply

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