Easy, fast, and made in just one pan, Sheet Pan Fajita Fish Tacos makes the perfect weeknight dinner!

This recipe has been a staple around our house for months and it occurred to me that I hadn’t actually shared it here.

Maybe that’s because the method is so simple that a recipe is hardly required.

I love the ease in which this one comes together, and the fact that only one pan is required makes it a snap to make and clean up a total breeze.

The savory combo of roasted peppers and onions, combined with a dead-simple Mexican spice blend, makes these easy fajitas perfect for a weeknight.

The flavor combo is also delicious enough to appeal to even the pickiest fish eater, especially when wrapped in a warm tortilla.

I prefer mine in a lettuce wrap, making it a great meal to customize based on your family’s taste preferences and dietary needs.

You could also serve it on top of this crunchy creamy cabbage slaw as a fish taco bowl.

Whatever you do, just don’t skip the fresh squeeze of lime at the end. Yum!

I hope you like this new weeknight classic. Now, let’s make some Sheet Pan Fajita Fish Tacos!

recipe & kid-friendly adaptations

1 | Any type of firm white fish works here. I prefer wild-caught cod, but tilapia or halibut would also work.

2 | Serve the fajita fish with whatever fixin’s you like. Lettuce wraps work for a low-carb, Whole30, or corn or flour tortillas work for a more traditional spin on fajitas.

this recipe is…

5 stars (3 ratings)

Sheet Pan Fajita Fish Tacos

Easy, fast, and made in just one pan, Sheet Pan Fajita Fish Tacos makes the perfect weeknight dinner!

Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic powder
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt, divided
  • 3 medium bell peppers, any color, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 pound firm-fleshed white fish, such as cod, sliced into 1-inch strips
  • 1 lime, juiced
  • Optional fajita fixins’: tortillas, lettuce cups, pickled red onion, cilantro, green onion, salsa, sour cream, guacamole, sliced avocado

Instructions 

  • Heat the oven to 400F.
  • Mix together the cumin, garlic powder, chili powder and salt in a small bowl.
  • Place the peppers and onions on a sheet pan. Drizzle with 2 tablespoons olive oil and 1 ½ teaspoons spice mix, tossing to combine.
  • Place in the oven and roast until lightly browned, about 10-15 minutes.
  • Meanwhile, in a medium bowl, toss the fish, 1 tablespoon olive oil, and remaining spice mixture.
  • Remove from the vegetables from the oven, and give them a flip and stir. Arrange the fish evenly between the vegetable, then place back in the oven.
  • Roast for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork. Sprinkle the lime juice over the pan.
  • Serve with whatever fajita fixins’ you like.

Notes

Any type of firm white fish works here. I prefer wild-caught cod, but tilapia or halibut would also work.
Serve the fajita fish with whatever fixin’s you like. Lettuce wraps work for a low-carb, Whole30, or corn or flour tortillas work for a more traditional spin on fajitas.

Nutrition Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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