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.