Get ready to tantalize your taste buds with a vibrant twist on a classic favorite! Our Sheet Pan Fajita Fish Tacos are not only a feast for the eyes but also a breeze to prepare, making them the perfect weeknight dinner. Imagine flaky white fish, perfectly roasted peppers and onions, all wrapped up in warm corn tortillas, topped with crunchy cabbage slaw and a squeeze of zesty lime. In just 35 minutes, you can serve up a delicious Mexican-inspired meal that will have your family and friends coming back for seconds. Intrigued? Let’s dive into this mouthwatering recipe that’s sure to become a staple in your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound white fish fillets
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 8 corn tortillas
- 1 cup cabbage slaw
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the white fish fillets dry with paper towels to remove excess moisture. This helps ensure the fish gets crispy and browns nicely.
- In a small bowl, mix olive oil and fajita seasoning to create a marinade. Brush the fish fillets and sliced bell peppers and onions with the seasoned oil, ensuring even coating.
- Arrange the fish fillets in the center of the sheet pan, surrounding them with the sliced bell peppers and onions. Spread ingredients in a single layer to promote even cooking.
- Roast in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender with slightly charred edges.
- While the fish is cooking, warm the corn tortillas. You can do this by wrapping them in foil and placing them in the oven for the last 3 minutes of cooking, or heating them individually on a skillet.
- Remove the sheet pan from the oven. Use a fork to gently break the fish into large, bite-sized pieces.
- Assemble tacos by placing fish and roasted vegetables into warm tortillas. Top with cabbage slaw for crunch and freshness.
- Serve immediately with lime wedges on the side, allowing guests to squeeze fresh lime juice over their tacos for added brightness.
Tips
- Choose the Right Fish: Opt for mild, flaky white fish like cod or tilapia for the best texture and flavor. Fresh fish will yield the best results, but frozen works too—just be sure to thaw it completely before cooking.
- Marinate for Flavor: Allow the fish and veggies to sit in the olive oil and fajita seasoning mixture for a few minutes before roasting. This extra time helps the flavors meld together, enhancing the overall taste.
- Don’t Overcrowd the Pan: For optimal roasting, spread the fish and vegetables in a single layer on the baking sheet. This ensures even cooking and allows the edges to caramelize beautifully.
- Warm Tortillas Properly: To keep your tortillas pliable and warm, wrap them in foil and place them in the oven during the last few minutes of cooking. This way, they’ll be ready to hold all the delicious fillings without tearing.
- Customize Your Toppings: Feel free to get creative with toppings! Add avocado slices, fresh cilantro, or a drizzle of creamy sauce for an extra layer of flavor. The possibilities are endless!
- Serve Immediately: These tacos are best enjoyed fresh out of the oven. Serve them right away to maintain the crispness of the fish and the warmth of the tortillas.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 60mg
