Sheet Pan Fajitas

Preheat oven to 425°F. Pat protein dry with paper towels and slice into 1/4-inch strips.

Slice bell peppers and red onion into 1/4-inch strips, removing seeds from peppers.

In a large bowl, toss protein, peppers, and onion with olive oil, fajita seasoning, and lime juice until evenly coated.

Spread mixture in a single layer on a sheet pan and roast for 20-25 minutes until protein is cooked through and vegetables are caramelized at the edges, stirring halfway through.

Warm tortillas by wrapping in foil and placing in the oven for the last 2 minutes of cooking, or warming individually over a burner.

Transfer roasted fajita filling to a serving platter and arrange tortillas, sour cream, salsa, cheese, cilantro, and lime wedges alongside for diners to assemble their own.