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