Sheet Pan Fish Tacos (Easy Weeknight Dinner)
Developed and tested by Robyn Conley Downs
on Jan 22, 2018 (last updated Mar 30, 2026) 
My sheet pan fish tacos deliver all the classic flavors of the real thing without frying, marinating, or extra pans. Spiced white fish (cod, tilapia, and halibut all work here) and roasted peppers and onions on one sheet pan, a quick fish taco slaw that comes together while everything roasts, and taco night is done in 30 minutes!
5 star review
“I made these tonight, and OMG! SO DELICIOUS!!! Delightful!! Thanks for sharing such easy to prepare veggie loaded dinner recipes!”
– Robin
Make These Easy Fish Tacos on One-Pan in 30-Minutes!
Okay, the thing about me is that if I see fish tacos on a restaurant menu I will always order them. Always. And they always sound like a great idea to make at home until you think about heating up a vat of oil, battering individual pieces of fish, and then standing over a hot stove while everyone waits. That’s pretty much a hard pass for me on a Tuesday, if ya know what I mean.
Sooooooo, I moved the whole thing to a sheet pan, and honestly? The roasted version might be better! The fish gets this slightly crispy, caramelized edge from the oven that you just don’t get from a soggy batter situation (ditto my sheet pan chicken shawarma, which you should def try next!) The easy spice blend takes two minutes and goes straight onto the fish, no marinating time needed. Garlic, cumin, chili powder, smoked paprika, a little oil, and you’re done.
The peppers and onions go on the same pan and get a head start in the oven while you coat the fish, then everything finishes together. While that’s happening, you make the slaw, which is just bagged coleslaw mix tossed with mayo, lime juice, salt and pepper. This is the dinner I make when I want something that feels lighter and fresh but still fills everyone up, which in the spring and summer is basically every other week.
It tastes like a restaurant order and costs a fraction of that, and the whole thing lands on the table in 30 minutes with one pan to clean. White fish is also such an easy way to mix up the protein rotation without adding any complexity, especially when you’re looking for an easy fish dinner idea, or just need a break from chicken. Now that’s what I call a dinner win! And if you love cooking on a sheet pan, try my Greek sheet pan chicken next for a Mediterranean twist.
Welcome to My Kitchen, Let’s Make Fish Tacos (No Frying!)
Testing Notes from My Kitchen to Yours
- I tested both cod and tilapia here, and cod holds up better in the oven and flakes into bigger pieces that are easier to get into a tortilla, but tilapia works great if that’s what your store has.
- Don’t skip the head start on the vegetables; roasting the peppers and onions first for 15-20 minutes before adding the fish is what gets you that slightly caramelized result instead of just steamed vegetables!
- I’ve tried both corn and flour tortillas here, and corn is the move for flavor, but flour holds up better if you’re loading them up so use whatever works for your family.
- Don’t overcrowd the fish on the pan, it needs space to roast and get those slightly crispy edges rather than steam, so spread it out and give each piece room.
- I tested making the slaw right before serving and letting it sit for a few minutes, and the sit time wins every time, even five minutes lets the dressing wilt the slaw slightly and the flavors come together in a way that freshly tossed just doesn’t deliver.
Sheet Pan Fish Tacos (Easy Weeknight Dinner)
Ingredients
For the Fish & Veggies
- 2 medium bell peppers, any color, thinly sliced
- 2 medium yellow onions, thinly sliced
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided
- 1 teaspoon granulated garlic
- ½ teaspoon cumin
- ½ teaspoon mild chili powder
- ½ teaspoon smoked paprika
- 1 pound firm-fleshed white fish (such as cod, tilapia, or halibut), sliced into 2-inch strips
For the Taco Slaw
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-ground black pepper
- 2 cups bagged coleslaw mix (about ½ a 9-oz bag)
For Serving
- 8 small warmed tortillas (corn or flour)
Equipment
Instructions
- Preheat: Heat the oven to 425°F.
- Roast the Veggies: Add the sliced bell pepper and onion to a 12×17-inch rimmed sheet pan. Drizzle with 1 tablespoon of the oil, sprinkle with ¼ teaspoon of the salt and toss to combine. Spread the veggies evenly on the sheet pan.
- Place in the oven and roast until lightly browned, about 15-20 minutes.
- Make the Spice Mix: While the veggies are roasting, in a medium bowl, mix together the granulated garlic, cumin, chili powder, smoked paprika, and ¼ teaspoon of salt.
- Add the fish and toss evenly to coat in the spice mix. Add 1 tablespoon of the olive oil, tossing again until evenly coated.
- Roast the Fish: Remove 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.
For the Taco Slaw
- Make the Slaw: While the fish roasts, make the slaw by whisking the mayonnaise, lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl until smooth. Add the coleslaw mix, tossing to combine. Allow to sit for a few minutes for the flavors to combine and the dressing to wilt the slaw mix slightly.
Serve
- Make the Tacos: Divide the roasted veggies and fish evenly between the tortillas. Top with slaw and a squeeze of fresh lime juice (highly recommend!) and serve.
Notes
- White Fish: Any type of firm white fish works here. I used white cod, but tilapia or halibut will also work.
- For Serving: Warm tortillas, cilantro, green onion, sour cream, sliced avocado, easy guacamole.
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!