Sheet Pan Fajita Fish Tacos
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…
Dairy FreeGluten FreeNut FreePaleoWhole30
Sheet Pan Fajita Fish Tacos
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
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links.
This is definitely a favorite in our house. It is so flavorful and easy to make. Simple but pure ingredients makes for a healthy and tasty dinner/lunch the next day. I love how quickly it all comes together. We topped this with green onions and fresh avocados and ate it in a pita type bread as a soft taco.
Jodi, so happy to hear you and you’re crew are enjoying this one. Pita bread soft fish tacos sounds delish. Thanks for sharing that idea!
Thanks so much for your thoughtfulness in sharing this recipe/inspiration. I was in a rut and searching for “summer” type recipes using ingredients I had on hand. This was just the inspiration I was looking for, and I also loved the idea of repeating a type of dish each week using changing ingredients (like Taco Tuesdays). While I didn’t have the same veggies, I did have some frozen whiting fillets and so decided to give it a shot. Chopped several cloves of fresh garlic (was out of garlic powder), left it in a few tablespoons of the olive oil called for in the recipe, praying the garlic wouldn’t burn in the oven (I think they were saved by the juicy tomatoes), used zucchini, tomatoes, and onion and added some tiny yellow squash from our garden, added another half quantity of the seasonings to the recipe quantities (except the garlic, since I had 2 lbs of fish rather than 1 lb) and baked just a little longer than the time directed, in two sheet pans. Served with couscous, sliced avocado, and a little dish of (unexpectedly) liquid-y coconut cream mixed with salt and lime (dairy free imitation of a type of sour milk I’d first tasted in Morocco served with couscous that made it extra yummy; I forgot that I usually make it with apple cider vinegar for a closer imitation, but luckily I didn’t use vinegar this time, because my pre-K aged daughter loved it today whereas she doesn’t usually touch it). With lime, maybe it resembled a lighter sour cream.
Though I made a lot of changes, I also tasted the fish separately with just the seasoning used in the recipe (except with fresh garlic, and I believe the garlic powder would have been even better because of how it distributes the flavor) to make sure I was comfortable leaving a review about the actual recipe. I plan to make it as written the next time I have all the same ingredients at home 😉
Five stars for the simplicity, wholesomeness, tastiness, adaptability, and inspiration. Thank you again for sharing.
Nadia, yay, so happy to hear this one provided some inspiration for you! I’ve heard from so many people they are feeling that same food “rut,” so it makes me so happy to know this helped in some small way. Thanks so much for your thoughtful comment and review. Cheers!
Hi Robyn – I made these tonight, and OMG! SO DELICIOUS!!! I combined the sheet pan fajita fish tacos, with the honey-lime cabbage slaw, and used the garlic powder/cumin/chili pepper seasoning on the veggies and the fish. YUM! Instead of it really being ‘tacos’, I just loaded up a bowl with fresh mustard greens, and layered everything over top of that, drizzled the mayo/lime dressing with a generous sprinkle of fresh ground black pepper…and Whoa!!! Delightful!! Thanks for sharing such easy to prepare veggie loaded dinner recipes!! This is a new fave!
Yay, so happy to hear you enjoyed this one, Robin. Love that you added the honey lime cabbage slaw into the mix, and your bowl creation sounds restaurant-worth. Yum! Thanks so much for leaving a review!