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!
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.