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Elevate your keto taco night with these keto sheet pan fajitas. Maximum flavor with minimal flavor in this easy keto sheet pan dinner! 

 

Mexican food is my all time favorite food! Gimme allllll the queso, salsa, and guac you got!

I’ve truly never met a taco I didn’t like.

That’s why I made these keto sheet pan fajitas.

I’m just trying to do my part and spread that taco love, y’all.

It wasn’t always like that though. There was a dark time in my life where I hated Mexican food.

Can you believe the horror I went through? A child who refused to eat tacos? Thankfully, I saw the light and grew out of that nonsense.

It comes as no surprise that we eat tacos all the time in our house.

Normally I fix my low carb beef tacos or chicken tacos but there are times when I’m more in a fajita mood.

I love the combination of spices, peppers, and meat in fajitas.

 

Fajitas are typically fried in a cast iron skillet which gives them those nice crispy edges.

I made these keto fajitas on a sheet pan in my oven because some days I just don’t have it in me to stand over a stove.

You could definitely make these keto fajitas in a skillet if you feel up to it, though!

You’ll want to put the meat and peppers on a rack on your sheet pan so that the juice and fat can drip down.

That’ll help keep everything from getting soggy.  That lesson may have been learned the hard way.

I like added crisp only fajitas so I throw these under the broiler after they’re finished cooking but it isn’t necessary!

 

how to serve your keto sheet pan fajitas

I served these fajitas on top of a bed of mexican cauliflower rice and then drizzled some queso and hot sauce on top!

Oh, and you can’t forget about the guacamole or avocado!

If low carb tortillas are you’re thing, you could make fajita quesadillas, enchiladas, or even burritos.

Keto Sheet Pan Fajitas

Yield: 4 servings

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

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Ingredients

• 1.5 boneless chicken breasts (about 3 large pieces)
• 5 oz yellow bell pepper (about 1 medium sized pepper)
• 5 oz red bell pepper (about 1 medium sized pepper)
• 5 oz green bell pepper (about 1 medium sized pepper)
• 1/4 cup avocado oil
• 3 tsp hot sauce (I used Cholula)
• 1 tsp lime juice
• 1 tsp cumin
• 1 tsp salt
• 2 garlic cloves, chopped
• 1 tsp sweetener
• 1/4 tsp chili powder
• 1/4 tsp smoked paprika

Instructions

1. Slice chicken breasts into very thin strips lengthwise. Cut each strip in half lengthwise again. Imagine the thickness of fajitas from Mexican restaurants when you’re cutting.
2. Slice the peppers into thin strips.
3. In a measuring cup, combine all remaining ingredients and whisk together to create the marinade
4. Place the peppers and chicken strips in a large bowl or ziplock bag. Pour the marinade on top and refrigerate 30 minutes (up to overnight).
5. Preheat oven to 425 degrees.
6. Using a baking sheet with a roasting rack on top, spread pepper and chicken mixture in an even layer.
7. Bake 15 minutes. Put under broiler for 5 minutes to crisp up edges.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 18.7gCarbohydrates: 5.5gNet Carbohydrates: 3.7gFiber: 1.8gProtein: 34g