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Sheet-Pan Chicken and Shrimp Fajitas

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Take a shortcut to dinner tonight with sheet-pan fajitas. Peppers, onions, chicken and shrimp—all the good stuff, all on one pan. You can even prep this quick and simple meal in the morning, and bake when it’s dinnertime.
Updated May 26, 2022
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  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1/4 purple onion, thinly sliced
  • 2 boneless skinless chicken breasts, diced
  • 12 extra large uncooked shrimp, peeled, tail on
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 3 tablespoons olive oil
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)


  • 1
    Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • 2
    Spread peppers, onion, shrimp and chicken over parchment in an even layer. Sprinkle with taco seasoning.
  • 3
    Drizzle with olive oil and toss to coat.
  • 4
    Bake for 15-18 minutes, or just until chicken is cooked through.
  • 5
    Serve in taco bowls. Top with desired toppings.

Expert Tips

  • tip 1
    Serve your fajitas with any of these favorite toppings: sour cream, shredded cheese, pico de gallo, chopped cilantro or diced scallions

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Dive into a delicious dinner tonight. Ten minutes of prep is all you need. To make these tasty chicken and shrimp sheet-pan fajitas, simply toss peppers, onions, chicken and shrimp atop a parchment-lined baking sheet. Season with chicken taco seasoning and a quick drizzle of olive oil, then bake until chicken is golden and serve no-spill tortilla taco boats Whether you’re hosting a casual dinner party, or just looking for a lazy dinner idea for busy weeknights, keep this recipe in your back pocket. It’s so good, and so darn EASY, that you’ll make it again and again.
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