#KindaKeto Red Snapper Sheet Pan Fajitas

It’s FRIDAY. Any excuse for a taco, right? I developed this recipe before I went Keto – so adjust to your liking. Instead of the corn tortillas, a lettuce wrap would work. They even have those cheese wraps…that works too! But, this happens to be super easy because you throw everything onto a sheet tray and go IN!

For the veggies:
1 whole orange pepper, sliced
1 whole red onion, sliced
1 whole red pepper, sliced
1 1/2 teaspoon of olive oil
Good pinch of salt and pepper


For the seasoning:
1 pack of Sazon
1 teaspoon of black pepper
1/2 teaspoon of salt
1/2 teaspoon of granulated garlic
1/2 teaspoon of chili powder
1/2 teaspoon of ground oregano
1/2 teaspoon of onion powder
1/2 teaspoon of cumin
1/2 teaspoon of sweet paprika
1/2 teaspoon of dried cilantro

3 – 4 fillets of red snapper, cut into strips
2 teaspoons of olive oil
A few good sprinkles of the seasoning mix

For the Spicy Avocado Ranch Dressing
1 cup of mayo
1 cup of sour cream
1 teaspoon of monk fruit sweetener
1 teaspoon of apple cider vinegar
1 teaspoon of black pepper
1/2 teaspoon of salt
1/2 teaspoon of granulated garlic
1/2 teaspoon of onion powder
1 avocado
1/2 a jalapeno

Red Snapper Sheet Pan Fajitas
Red Snapper Sheet Pan Fajitas

It’s kinda easy, but here goes:
Toss the veggies in olive oil, salt, and pepper and lay on a sheet tray. Do the exact same thing w/the fish and the seasoning. The, roast in the oven at 400 degrees for about 10-12 minutes.

Meanwhile, to make the ranch dressing, just throw all the ingredients into a blender until smooth.

To assemble, add the fish and veggies to a “tortilla” and then top with whatever you’d like. I used queso fresco, cilantro, avocado, and fresh lime!

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