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Sheet Pan Fajita Fish Tacos

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Easy, fast, and made in just one pan, Sheet Pan Fajita Fish Tacos makes the perfect weeknight dinner!
Servings 4 -6


  • 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.