Baked Sheet Pan Chicken Fajitas

• 1½ lb
  Shrimp
• 1½ lb
  Chicken Thigh (Skinless)
• 2
  Red Bell Pepper
• 1
  Sweet Green Peppers
• 11 bunch
  Onionsor 1 bunch Green Onion Tops

  Green Onion Topsor 1 Onions

  Swap Onions

  OnionsGreen Onion Tops
• 2 tbsp
  Avocado Oil
• 4 tbsp
  Taco Seasoningor 4 tbsp Taco Seasoning (Store-Bought)

  Taco Seasoning (Store-Bought)or 4 tbsp Taco Seasoning

  Swap Taco Seasoning

  Taco SeasoningTaco Seasoning (Store-Bought)
• 8
  Flour Tortillaor 8 Corn Tortilla

  Corn Tortillaor 8 Flour Tortilla

  Swap Flour Tortilla

  Flour TortillaCorn Tortilla
• Optional
• 1
  Lime
• ¼ cup
  Fresh Cilantro
• 1
  Avocado
• ½ cup
  Greek Yogurt (Generic)

Steps

1. Slide the sheet pan onto an upper-third rack and heat the oven to 425F.

   ~1m

2. Pat the 1½ lb Shrimp dry.

   ~1m

3. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 Onions into 1/2-inch strips.

   ~3m

4. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 bunch Green Onion Tops into 1/2-inch strips.

   ~3m

5. Toss the shrimp and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning in a large bowl.

   ~1m

6. Toss the shrimp and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning (Store-Bought) in a large bowl.

   ~1m

7. Hold the Green Onion Tops back from the pan.

   ~1m

8. Lift the vegetables onto the hot pan in a single layer, leaving the shrimp in the bowl.

   ~1m

9. Roast until the peppers soften and color at the edges.

   ~14m

10. Scatter the shrimp over the vegetables.

    ~1m

11. Roast until the shrimp turn opaque.

    ~8m

12. Scatter the Green Onion Tops over the pan.

    ~1m

13. Broil until the pepper edges char.

    ~3m

14. Wrap the 8 Flour Tortilla in foil and set them in the turned-off oven.

    ~5m

15. Wrap the 8 Corn Tortilla in foil and set them in the turned-off oven.

    ~5m

16. Pile everything into the warm tortillas.

    ~1m

17. Slide the sheet pan onto an upper-third rack and heat the oven to 425F.

    ~1m

18. Pat the 1½ lb Chicken Thigh dry.

    ~1m

19. Slice the Chicken Thigh into 1/2-inch strips against the grain.

    ~3m

20. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 Onions into 1/2-inch strips.

    ~3m

21. Slice the 2 Red Bell Pepper, 1 Sweet Green Peppers and 1 bunch Green Onion Tops into 1/2-inch strips.

    ~3m

22. Toss the chicken and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning in a large bowl.

    ~1m

23. Toss the chicken and vegetables with the 2 T Avocado Oil and 4 T Taco Seasoning (Store-Bought) in a large bowl.

    ~1m

24. Hold the Green Onion Tops back from the pan.

    ~1m

25. Spread everything on the hot pan in a single layer.

    ~1m

26. Roast until the chicken reaches 175F.

    ~22m

27. Scatter the Green Onion Tops over the pan.

    ~1m

28. Broil until the pepper edges char.

    ~3m

29. Wrap the 8 Flour Tortilla in foil and set them in the turned-off oven.

    ~5m

30. Wrap the 8 Corn Tortilla in foil and set them in the turned-off oven.

    ~5m

31. Pile everything into the warm tortillas.

    ~1m