Sheet Pan Fish Tacos

A simple recipe for sheet pan fish tacos with a zesty lime crema. This dish is easy to make and loved by all.

Here’s a favourite family meal of ours that’s on the table in less than 30 minutes and has minimal clean-up. Are you in?

Great, because sheet pan fish tacos have been making my kiddos happy just about every Tuesday. It’s a meal we team up on and we’re in and out of the kitchen in no time.

My youngest, Clara, makes our guacamole – this has been her thing ever since she was about four. The boys set the table and are in charge of the hot sauce line-up (what is it with teens and hot sauce these days?).

Hit the jump for the fish tacos recipe, as well as my homemade fajita seasoning and a zesty lime crema.

Sheet Pan Fish Tacos

Here’s the breakdown for this quick weeknight dinner:

  • Haddock is the star of the dish. It’s lightly spiced, doused in lime juice and roasted alongside the veggies. You could also use cod, halibut, shrimp or tilapia – or whatever is fresh in your area.
  • A homemade fajita spice mix brings just the right amount of heat to the mild fish. I make mine in advance; it keeps for a few months (recipe below). Your favourite store-bought chili powder or fajita seasoning would also work.
  • Sweet bell peppers and wedges of red onion round out the meal. We gotta have those veggies!
  • Tortillas: Soft corn or flour tortillas work great. We alternate between both to keep things interesting.
  • A zesty lime crema (recipe below). We have Mexican cuisine to thank for this delicious flavoured sour cream. You could also use a Greek-style yogourt.
  • More condiments: hot sauce, cilantro, lime wedges, avocado or guacamole. Even diced tomatoes. Add whatever you like to make these sheet pan fish tacos your new family favourite.

I have to give props to my friend Stacie Billis – and co-host of the brilliant Didn’t I Just Feed You podcast. She has a most excellent cookbook, Winner! Winner! Chicken Dinner, and her Chicken Fajitas inspired this recipe.

Here in Nova Scotia, fresh fish is plentiful and affordable, so it frequently makes our menu plan. Fortunately my three kids love fish, and around our table it is often featured in dishes like my Simple Cioppino.

Adapting Stacie’s brilliant recipe into sheet pan fish tacos just made sense for our Maritime family. However, if you’re more into chicken…grab a copy of Stacie’s cookbook and treat yourself to 50 ways to cook it up!

Be sure to scroll all the way down for my homemade fajita spice mix and the addicting lime crema. These bold flavours really help to make this simple family meal memorable.

Sheet Pan Fish Tacos

A quick and easy weeknight dinner that the whole family loves. Just uses on sheet pan and basic pantry ingredients. On the table in less than 30 minutes!
5 from 3 votes
Print Pin Rate
Course: Main Dishes
Cuisine: Mexican
Keyword: Gluten-free
Essential Ingredient: Haddock
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4 people

Ingredients

  • 2 large sweet bell peppers red, orange or yellow
  • 4 small red onions or 2 large, peeled
  • 2 tablespoons olive oil divided
  • 2 Tablespoons Fajita seasoning divided (recipe below)
  • 2 large Haddock filets fresh, if possible
  • lime
  • 12 corn tortillas
  • 1/4 cup fresh cilantro to garnish
  • 1/2 cup Lime Crema recipe below

Instructions

  • Preheat the oven to 400°F. Cut the bell peppers into 1/2-inch strips. Cut the red onion into 8 wedges, also about 1/2-inch thick.
  • On a sheet pan, toss together the vegetables with 1 Tablespoon oil and 1 tablespoon Fajita seasoning. Toss well to coat every bit with a little spiced oil. Spread out evenly on the pan.
  • Place the sheet pan on the center rack of the oven and roast the veggies for 10 minutes, stirring once.
  • Remove from oven and add the Haddock filets to the pan, wedging them among the roasted vegetables. Brush or drizzle the fish with the remaining oil and sprinkle the last tablespoon of Fajita seasoning all over it on both sides.
  • Return the pan to the oven and roast for an additional 7-8 minutes. The fish cooks very quickly. Wrap the tortillas in foil and warm them in the oven during this time.
  • Remove the sheet pan from oven and immediately juice a lime over the fish and vegetables. Sprinkle with cilantro. Serve at once with warm tacos, Zesty Lime Crema (below) and sliced avocado, if desired.

Notes

Additional topping suggestions: sliced avocado, diced tomatoes, shredded lettuce or cabbage and hot sauce.

Easy Fajita Spice Mix

Shake up this spice mix in a jar and keep in on hand for quick Tex-Mex meals like fish tacos, chicken fajitas and more.
5 from 3 votes
Print Pin Rate
Course: Condiments
Cuisine: Mexican
Keyword: Gluten-free
Essential Ingredient: Cumin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 200 ml
Calories: 221kcal

Ingredients

  • 4 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 2 Tablespoons garlic powder
  • 1 Tablespoon fine sea salt
  • 1 Tablespoon dried oregano
  • 1 Tablespoon sweet smoked paprika

Instructions

  • In a small bowl, whisk together all of the spices until well combined.
  • Transfer the fajita seasoning into a small jar. Label. Store in the freezer to maintain freshness until you are ready to use.
  • In an airtight container, fajita spice mix will keep for up to six months.

Notes

Yields 2/3 cup Fajita Seasoning

Nutrition

Calories: 221kcal | Carbohydrates: 40g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 7537mg | Potassium: 1253mg | Fiber: 18g | Sugar: 4g | Vitamin A: 13173IU | Vitamin C: 2mg | Calcium: 330mg | Iron: 18mg

text

Zesty Lime Crema

A zesty topping for tacos, fajitas and Tex-Mex style foods.
5 from 3 votes
Print Pin Rate
Course: Condiments
Cuisine: Mexican
Keyword: Gluten-free
Essential Ingredient: Lime
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people

Ingredients

  • 1/2 cup sour cream
  • 1 Tablespoon fresh lime juice
  • 1 pinch fine sea salt
  • 1 pinch garlic powder

Instructions

  • In a small bowl, stir together all of the ingredients. Taste, and add additional salt if necessary.
  • Use lime crema at once, or transfer a jar with a lid. Store for up to five days in the refrigerator.
  • Delicious on Tex-Mex foods as well as on roast chicken or fish.

Notes

Try this crema with Greek-style yogurt for even more tang.
About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I’m a fan of all things sheet pan and fish tacos are in a regular rotation here so this dinner is an obvious no-brainer for us!

  2. This sounds delicious! I have a paprika allergy (of all things!), would you sub an ingredient for paprika in your spice mix?

    Thanks!

  3. Emily Morrice says

    5 stars
    Making this tonight!!

  4. 5 stars
    Making this tonight

  5. This looks fantastic! I will absolutely be trying this soon… it sounds like the perfect weeknight dinner!

  6. 5 stars
    These are amazing. So easy but so delicious. Made them tonight for the second time in a week!

  7. That looks like it’s going to be a good report.

  8. My goodness, how impressive!

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