Easy Oven Fajitas

$7.78 recipe / $1.95 serving

Ooo, these are my new favorite thing!!

I love fajitas, but have had a hard time replicating their smoky goodness at home. I don’t have a grill or a cast iron griddle, so it’s been difficult to achieve that authentic fajita flavor. I’ve seen this oven method around the interent a lot lately, so I thought I’d give it a shot. SO glad I did!!!

Roasting the meat and vegetables in the oven gives them a slightly charred edge and a hard to replicate sweetness that you just can’t get in a plain old skillet. Even better yet, you don’t have to stand over the stove and babysit it while it cooks! Set it and forget it! YES. (can you tell how excited I am about this?)

I went with a vegetable heavy mix to keep costs low. I specifically used more green bell pepper and onion than anything else, because these are the two least expensive vegetables. I only used one small chicken breast (probably about 3/4 lb.) and sliced it very thin. The meat to veggie ratio was perfect after everything had cooked down. If you want to make this vegetarian, try using sliced portabello mushrooms in place of the chicken.

I like to keep my fajitas simple, with just a splash of lime, a few cilantro leaves, and a dollop of sour cream. I find that the lime really makes the flavors pop, but the other toppings are completely up to you! Play with it! :)

Oh, and although the ingredient list may look long, most of that is the fajita seasoning mix. If you want, you can just buy a packet of fajita seasoning instead, although they’re charging you a great deal for the simple act of stirring spices together!

Easy Oven Fajitas

Oven Fajitas

4.9 from 72 reviews
oven fajitas
Prep time
Cook time
Total time
Total Cost: $7.78
Cost Per Serving: $1.95
Serves: 4
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp paprika $0.07
  • ½ tsp onion powder $0.03
  • ¼ tsp garlic powder $0.02
  • ¼ tsp cumin $0.02
  • ⅛ tsp cayenne pepper $0.02
  • 1 tsp sugar $0.02
  • ½ tsp salt $0.02
  • ½ Tbsp corn starch $0.02
  • 2 small (or 1 lg.) onion $0.64
  • 2 medium green bell peppers $1.00
  • 1 medium red bell pepper $1.50
  • 1 lb. chicken breast* $1.99
  • 2 Tbsp vegetable oil $0.04
  • 1 medium lime $0.40
  • 8 (6-inch) tortillas $1.20
  • ½ cup sour cream (optional) $0.42
  • ¼ bunch cilantro (optional) $0.22
  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
*I buy my chicken breast when it’s on sale for $1.99/lb. and freeze it.

Oven Fajitas

Step By Step Photos

fajita seasoningFirst mix together your fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch). The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.

vegetablesThese are the vegetables that I used. I made sure to use more of the green bell peppers and onions because they are far less expensive than the red bell pepper.

cut vegetablesCut all of the vegetables into strips and place them in a large 9×13 inch casserole dish.

slice chickenAlso cut the chicken into very thin strips. My chicken breast was actually pretty small, but once everything was cooked and the vegetables had shrunk up a bit, the meat to veggie ratio was very good.

seasonAdd the chicken to the casserole dish with the vegetables. Sprinkle the fajita seasoning over top and drizzle with the vegetable oil. Use your hands to toss the ingredients together until they are well coated in spices and oil.

roast fajitasPop the casserole dish in a preheated 400 degree oven and let it roast for 35-40 minutes. Stir once half way through baking. Squeeze some lime juice over top after it comes out of the oven for an added zing.

oven fajitasAnd then build your fajitas! I had some leftovers for lunch today and they were scruuuuumptious! So good and so easy!!


  1. Nicole says:

    Great recipe! Prepped beautifully the night before and the whole family like it! (Even the picky ones!)

  2. Lynn says:

    Highly recommend this recipe. We’ve been making it for almost two years and it’s often requested. Thanks for the recipe!

  3. Dawn B says:

    Yummy! Hoping for leftovers for lunch but no such luck!

  4. Petzi says:

    Third recipe I’m trying from this site. Another killer ! So easy to prepare, it’s really fire and forget.

    Used a ready-mix for tacos as I had it around, taste was fantastic. And … the texture is just fantastic !

    Another budget bytes recipe adopted by the family.

  5. Jackie N says:

    Can you use beef instead of chicken?

    • You probably could, yes, but I’m not sure what type of cut. I think flank steak would get a little tough if cooked in the oven so long. It’s better with a quick sear, served medium-rare.

  6. Sally M says:

    These fajitas are fantastic!! Just saw the recipe a few days ago and realized I had all the ingredients on hand, that never happens! Fixed them for dinner tonight and have some stashed away for lunch tomorrow!

  7. Carla says:

    I made these for dinner tonight and they were amazing! Thanks for a budget friendly and yummy dinner!

  8. Mags says:

    How would I do the Fajitas with shrimp?

    • You’d probably need to add the shrimp closer to the end of the cooking time because they cook much faster and the last thin you want is overcooked shrimp. :)

  9. Michelle says:

    Hands down the BEST Fajita recipe ever! I have tried those packets and they are horrible (my opinion) these are just like the ones I get in our local restaurant. My husband has asked me to make these weekly!

  10. Abby Phillips says:

    This recipe is in the heaviest rotation out of all of your recipes at our house! I love your site. It’s quality is unmatched by most! Thank you for providing us with so many amazing recipes. I have followed you since the beginning and tell anyone who will listen about your site. :)

  11. Jimmy says:

    Tried this today. Super easy and delicious! Thank you!

  12. katie says:

    Made this tonight and it was great. Doubled the fajita seasoning because I used more than a pound of chicken and lots of peppers and onions. Family really enjoyed it and I have leftovers for the weekend.

  13. Tracy says:

    I am just about finished making this dish right now and it smells
    Amazing!!! Definitely something I cannot wait to make again!

  14. Chris C says:

    Used smoked paprika gave a nice smokiness to the mix. Great dish.

  15. Sammy says:

    I feel like 35 minutes was a bit too long. I cooked this in a 9×13 casserole dish and the onions were burnt to the edges. 20 minutes would have been plenty as long as the chicken is cut into reasonably thin slices. The flavor was good though! I added some fresh spinach instead of cilantro and it was good!

  16. stephanie says:

    I’m a chef–french trained a long long time ago. Here’s a quick skillet lazy fajita recipe. Sprinkle your fajita meat with chili powder generously then lightly with ancho chili powder for more heat add some chipotle chili powder, garlic salt and pepper. Let the meat stand for 30 minutes. Add some high heat oil to a skillet turn up the heat and let it get near smoking then add your meat and saute. For the rajas-a sliced poblano, a sliced red pepper and sliced white onion sauteed together season with Goya and sprinkle with lime juice.

  17. Daniel says:

    Looks awesome, BUT – really, make the bread yourself. Flour + hot water in a 1:1 ratio + a bit salt. (250ml hot water +250g flour = 6 bread). Knead that together, spli into 6 same sized sizes and roll out. Pan on medium heat and put in the bread for abt 1 minute/side. They taste so much better than bought ones.

  18. Thanks for this recipe, which my husband and I thoroughly enjoyed tonight. You are an excellent cook and it is fantastic that you are thrifty, too. I’m in my 60’s, and have been cooking for my family for a long time, and umm, a person can get a little burnt out. I appreciate getting a boost here, from your blog. I’m having fun cooking again, thanks to your ideas and talent! Anyway, this recipe was so, so good. Terrific!

  19. Made this tonight and we really enjoyed it. It is definitely a keeper.

  20. Stian says:

    This was great, but my first batch was way too mild. For the leftovers (about 1/4th) I added the same amount of spice as for the whole batch. That was perfect. Perhaps the spices I get here in Norway are milder than in the US?

  21. Stacy says:

    Why did you add corn starch to the spices?
    Want to make this tonight… Thanks :)

    • Stacy says:

      Oops, never mind, I skipped over that line in the recipe for some reason (The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.)

  22. Sounds delicious and looking forward to trying it.

    Has anyone tried adding liquid smoke to this recipe? I may give that a go tonight.

  23. Sølve says:

    Love this simple dish! I made it yesterday and the family loved it! The spice mix was so much better than any ready-made seasoning mix I’ve bought before!

    If I were to replace the chicken with a vegetarian option, what would be your suggestion?


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