Chipotle Sheet Pan Fajitas

• ½ C + 2 Tbsp Chiptole Olive Oil 
• 3 Tbsp Fjita Seasoning; Divided
• 4 Tbsp Lime Juice
• 3 Cloves Garlic; Minced
• 2 Tbsp Chopped Cilantro
• ½ tsp Salt
• 1 tsp Liquid Smoke (Optional)
• 2 lbs Shrimp; Peeled & Deveined
• 1 lb. Chicken Breast; Sliced Thin
• Onions; Sliced
• Bell Peppers; Sliced

Chipotle Crema:

• ½ C. Sour Cream
• 1 t. Fajita Seasoning
• 2 Tbsp Lime Juice
• 1 Tbsp Chipotle Infused Olive Oil
• ¾  tsp Diced Chipotle Peppers (Optional)

To Serve:

• Corn or Flour Tortillas (Your Preference)
• Sour Cream
• Chipotle Crema (See Above)
• Green Onions; Sliced
• Cilantro
• Queso Fresco; Crumbled
• Red Onion; Sliced
• Jalapenos; Sliced

1. Prepare Marinade. Combine ½ c olive oil, 2 T. fajita seasoning, lime juice, garlic, cilantro, liquid smoke & salt.  Pour over chicken & shrimp; let marinate for 30 minutes.
2. Meanwhile, preheat the  oven to 400 degrees. Combine remaining olive oil & fajita seasoning with onions and peppers.
3. Roast meat & veggies. On two separate sheet pans, roast the shrimp & chicken & the veggies. The shrimp will cook quicker than the chicken so monitor closely! Roast until cooked through, about 10 minutes for the shrimp and 15-20 minutes for the veggies & chicken, tossing occasionally.
4. Prepare Crema. Combine all ingredients in a small bowl. Set aside.
5. Spoon shrimp or chicken and veggies on tortillas. Add toppings as desired and serve!

Ready in 20 min

Serves 4-6 people