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 . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Nut-Free, Egg-Free, Paleo, and Whole30
Sheet Pan Fajita Fish Tacos
- 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
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.
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.