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A one pan wonder recipe, Sesame Sheet Pan Pork Fajitas is an easy 20-minute dinner that tastes like a labor of love. Paired with an amazing marinade, the homemade seasoning takes this Whole30, Paleo, Keto, and gluten-free meal to the next level.

A hand holding a lettuce wrapped pork fajita with peppers and onions

As someone who detests peppers, it takes a lot for me to declare any recipe with peppers as something worthy of making. I’m laying down the gauntlet with this Sesame Sheet Pan Pork Fajitas dish and telling you all it is bonkers good.

Even better, it’s a fast weeknight meal (with some pre-chopping) that you can have ready and on the table before your kids start fighting. At least in a perfect world, right?

The marinade and sauce in this recipe is truly something special. Since you’re already busting out the food processor (or doing some ninja-like hand-chopping), I highly encourage you to double or triple the recipe.

This sauce is amazing on veggies, potatoes (like my Whole30 Skillet Fried Potatoes), eggs, fish, or other cuts of meat.

What Ingredients Are In Pork Fajitas?

  • Pork (loin or boneless chops work best)
  • Cilantro (cursed with the “hates cilantro” gene? Use flat leaf parsley)
  • Garlic
  • Ginger
  • Jalapeno (optional)
  • Oils – olive or avocado and sesame
  • Liquids – coconut aminos and apple cider vinegar
  • Fresh lime
  • Extras – peppers, onions

butcher box pork, cilantor, coconut aminos and other ingredients for pork fajitas

Can I use Other Kinds of Meat?

Yes! If you don’t eat pork you can absolutely sub in chicken or beef for this recipe. The “done” temperature for meat varies so you’ll need to adjust the cooking time. For safe cooking, chicken must reach 165 degrees F and beef must reach 160 degrees F.

Pork gets a bad rap for being a dry meat to cook with. Safety guidelines previously had you cook all pork cuts until it reached 160 degrees F. New guidelines recommend 145 degrees F for pork chops and loins and then allowing for a three-minute rest.

You can read more about it here. By cooking it to the new guidelines, your pork will remain tender and juicy.

I used boneless pork chops from our Butcher Box order. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month. The meat is super high-quality and we’ve always had an amazing selection sent each month.

Do I Have to Marinate The Pork?

You don’t have to, but it will help make the meat extra delicious. For best results, marinate in the fridge for 12-24 hours. Only have 30-60 minutes? That works too but the flavors may be more subtle.

What Can Go in Fajitas?

Traditional fajitas have peppers and onions, which also work with these Sesame Sheet Pan Pork Fajitas. I used shishito peppers in lieu of green peppers because they lend themselves well to the Asian flavor from the sesame oil.

And green peppers are gross and taste like burps.

Shishito peppers and onions in a bowl for making pork fajitas

How to Make Pork Fajitas

*Detailed and printable recipe card is available at the bottom of the post.

Combine all the ingredients for the marinade in a food processor and pulse multiple times.

two photos showing how to make a marinade in a food processor for pork fajitas

Slice your pork against the grain (see recipe notes below) into thin uniform pieces. Add half of the marinade (reserve the other half) and stir to combine. Refrigerate for 30 minutes, up to 24 hours.

Slice onions and peppers and toss with avocado oil and a pinch of kosher salt. Pro tip: leave the shishito peppers whole.

Arrange the pork and peppers/onion mixture on a rimmed baking sheet. Bake for 10 minutes and then turn on the broiler for 4 minutes (watch closely so it doesn’t burn.

pork, peppers, and onions on a sheet pan for making pork fajitas

Serve pork with the peppers and onions on leaf lettuce for a gluten-free/Whole30 fajitas. Not doing a Whole30? Serve on your favorite brand of tortillas. The pork and pepper mixture is also delicious over cauliflower rice. Make sure to top your portion with more of the amazing sauce!

Pro Tips/Recipe Notes

  • If you eat dairy, using Halloumi cheese in place of the pork would be delicious in this recipe. This post on Halloumi Fajitas from Happy Veggie Kitchen will walk you through the baking process.
  • For extra tender pork, slice it against the grain. This article from The Kitchn will walk you through how to do that properly.
  • Want to meal prep this recipe? Add the uncooked meat and marinade to freezer bags. You can thaw in the fridge before cooking.
  • If you consume soy, feel free to sub in soy sauce for coconut aminos in the same quantity.

a sheet pan with pork fajitas, peppers, onions, and a green sauce

More Recipes Like This

Pork Fajitas Weight Watchers Points

One serving of Sesame Sheet Pan Pork Fajitas has 5 WW Freestyle SmartPoints.

5 from 4 ratings

Sesame Sheet Pan Pork Fajitas {Whole30, Paleo, Keto, GF}

Prep: 15 minutes
Cook: 15 minutes
Marinating (optional): 1 hour
Total: 30 minutes
A hand holding a lettuce wrapped pork fajita with peppers and onions
A one pan wonder recipe, Sesame Sheet Pan Pork Fajitas is an easy dinner that tastes like a labor of love. The homemade seasoning makes this dish extra special.

Ingredients 

Pork, Peppers & Onions

Amazing Garlic Sauce

Instructions 

  • Combine all the ingredients for the marinade in a food processor and pulse multiple times until the mixture is chopped with some liquid.
    1 cup cilantro, 1 tbsp ginger, 4 cloves garlic, 1 jalapeno, seeded, 1/3 cup avocado oil, 2 tsp sesame oil, 1 tbsp apple cider vinegar, 3 tbsp coconut aminos, 2 tbsp lime juice
  • Slice your pork against the grain (see recipe notes below) into thin uniform pieces. Add half of the marinade (reserve the other half) and stir to combine. Refrigerate for 30 minutes, up to 24 hours.
    2 lbs boneless pork chops
  • Slice onions and peppers and toss with 1 tsp avocado oil and a pinch of kosher salt.
    Peppers, sliced, onions, sliced, 1 tsp avocado or olive oil
  • Preheat oven to 400 degrees F. Place the oven rack on the middle rung.
  • Arrange the pork and peppers/onion mixture on a rimmed baking sheet. Bake for 10 minutes and then turn the broiler on HIGH for 4 minutes (watch closely so it doesn't burn.
  • Drizzle reserved marinade over the meat and veggies. Toss to coat.
  • Serve pork with the peppers and onions on leaf lettuce for a gluten-free/Whole30 fajitas.

Nutrition

Serving: 1.5cupsCalories: 323kcalCarbohydrates: 2gProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 99mgSodium: 245mgPotassium: 606mgFiber: 0gSugar: 0gVitamin A: 200IUVitamin C: 5.6mgCalcium: 9mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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23 Comments

  1. What are we supposed to do with the reserved half of the marinade/garlic sauce? I’ve read and reread the instructions, tips and comments but not finding anything.

    1. Many apologies – this is a very old recipe and is incomplete! You’d pour it over the finished meat before serving.

      I’m currently on typing restrictions due to an injury but will update the post when I am able.

  2. We did the pork fajitas again the other day and they were amazing. This time we pounded out the chops to make them quite thin and then sliced them as the recipe indicated. They were super tender and preschooler approved! Our A/C has been out for a week so I loved that this didn’t take a long time in the oven and could easily be enjoyed out on our back deck. Delicious! Easy clean up! That. Garlic. Sauce.5 stars

    1. Love, love, LOVE the idea of pounding the pork to make them thin! I’m totally going to try it next time.

  3. Wow! Made these tonight & they were amazeballs. I used a pork loin & I guess my pieces were a little thicker so my cook time was a little longer.  I seriously want to put that sauce on everything. I used bell peppers but after all your raving I’m going to have to seek out those shishito peppers. Thanks Sarah!5 stars

    1. Yahoo, so glad you liked it! The sauce is pretty dang addicting and works so well on lots of other things. Love the idea of adding shishitos to this!

  4. Sustainable Cooks continues to be my go-to for weeknight and snow day meals. Having a pre-schooler running around on snow days makes it almost impossible to find the time to make a nutritious and balanced meal for my family. This sheet pan meal is amazing and that garlic sauce is killer! We subbed in a GF Filipino soy sauce that they carry at our local Lotte instead of using coconut aminos; and I’ve even done this recipe with chicken instead of pork. We have had it served with rice or on tortillas or with chips… the options are endless! Definitely five stars for this delicious, pre-schooler and busy mom approved meal!!5 stars

    1. Awww, so glad you liked this one Erin. I do love me some one-pan meals and I know they are so important for busy families.

      And yeah, I want to drink that garlic sauce.

  5. Delicious and so simple to do! I used belly pork cut into strips as that is what I had on hand in the freezer.

    Such a pleasure to use Sarah’s recipes, so well written, much tested and beautifully photographed. Love the ‘straight to the recipe feature’ and also that it says Keto, Paleo or whatever in the title. AND lots Instant Pot adapted! Perfect!5 stars

    1. Ohhh, pork belly sounds like it would be amazing!

      Thanks so much for giving it a try and taking the time to comment. I’m thrilled you liked it!

  6. Hi Sarah. I read the ingredients list 5 times and spot no garlic. How much do you use? I could wing it, but I have a personal line to the author! Looking forward to this tonight, though it’s belly pork slices. In the freezer and were on offer! I even purchased coconut aminos as not tried them before.

    1. Oh gosh, I read that post 10 times proofing it…you’d think I would have caught that. Thank you! It’s 4 cloves of garlic.

  7. I wanna make these, and I am confused (which is easy for me 🙂 which ones are the ingredients for the marinade?  Are they everything except the 1tsp oil?

    1. Good question Wynn! I updated the recipe card to be a bit more clear. If you refresh your browser, the updated recipe should be reflected.

      But yes, everything except for the 1 tsp of oil goes in the marinade.

      1. You’re the best!  Especially for those of us who are recipe challenged!  Will post pictures…

  8. We LOVE shishitos in our house. I usually make them as a side dish by just getting some oil hot, throwing in the peppers until they are slightly charred, then into a bowl sprinkled with salt. The kids kill them. I’m having a card party this weekend and am having a fajitas/taco bar to cover all my dietary bases. I only ever think about pork in the form of carnitas when it comes to tacos, never strips of pork. Thanks for the idea.

    1. When you say hot oil what kind do you use? I love them with some sesame oil and salt. Gah, so good!!!

      I usually only do shredded pork carnitas too, but this felt like a fun change that could be cooked in about 15 minutes.

      1. Any kind you’d cook with (olive, avocado, veg, canola). I try to save sesame for raw applications so that the flavor stands out. I may have to drizzle some over this blistered peppers and see how it goes.