Sheet Pan Fish Tacos (Easy Weeknight Dinner)
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) 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!
Equipment
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)
Instructions
- Preheat: Heat the oven to 425°F.
- Roast the Veggies: Add the sliced bell pepper and onion to a 12x17-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.
Nutrition
Serving: 1 (2 tacos w/ slaw) | Calories: 368kcal | Carbohydrates: 35g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 727mg | Potassium: 862mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2152IU | Vitamin C: 95mg | Calcium: 97mg | Iron: 2mg
