Sheet Pan Fajita Fish Tacos | Real Food Whole Life Print
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Sheet Pan Fajita Fish Tacos

  • Yield: 4-6 1x


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


  1. Heat the oven to 400F.
  2. Mix together the cumin, garlic powder, chili powder and salt in a small bowl.
  3. Place the peppers and onions on a sheet pan. Drizzle with 2 tablespoons olive oil and 1 ½ teaspoons spice mix, tossing to combine.
  4. Place in the oven and roast until lightly browned, about 10-15 minutes.
  5. Meanwhile, in a medium bowl, toss the fish, 1 tablespoon olive oil, and remaining spice mixture.
  6. 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.
  7. 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.
  8. 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.