For extra flavor, marinate the fish in the spice mixture for 30 minutes before baking. Adjust the amount of jalapeno in the slaw to your preferred spice level. If you don't have mahi mahi, cod, snapper, or tilapia work well as substitutes. Make it a taco bar! Offer toppings like pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans to let everyone customize their tacos.
Easy Sheet Pan Fish Tacos
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS37
Imagine flaky white fish, kissed with a smoky-sweet spice blend and boasting beautifully caramelized edges, nestled in warm tortillas. This recipe simplifies the magic with a sheet pan method, offering a healthier, less messy alternative to frying. A vibrant cilantro slaw and a smoky sour cream sauce complete this taco masterpiece. Perfect for family night or a fun taco bar!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol129 mg
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Fiber6 g
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Protein35 g
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Saturated Fat11 g
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Sodium1338 mg
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil for easy cleanup. (Prep time: 5 minutes)
02 Step
Recipe View In a small bowl, whisk together the chili powder, paprika, cumin, onion powder, kosher salt, and black pepper. This is your flavor powerhouse for the fish! (Prep time: 2 minutes)
03 Step
Recipe View Brush 2 tablespoons of olive oil evenly over the prepared baking sheet. Place the mahi mahi fillets on the sheet. Drizzle the remaining 1 tablespoon of olive oil over the fillets, rubbing to coat. Sprinkle the spice mixture generously over both sides of each fillet, ensuring an even coating. (Prep time: 5 minutes)
04 Step
Recipe View Bake in the preheated oven until the fish is cooked through and flakes easily with a fork, and the drippings are beautifully caramelized – about 10 to 12 minutes. (Bake time: 10-12 minutes)
05 Step
Recipe View While the fish is baking, prepare the vibrant cilantro slaw. In a bowl, combine the coleslaw mix, fresh cilantro, minced jalapeno pepper, olive oil, lime juice, red wine vinegar, garlic powder, kosher salt, and black pepper. Toss until everything is well combined. Adjust seasonings to taste. (Prep time: 8 minutes)
06 Step
Recipe View For the smoky sour cream crema, stir together the sour cream, finely chopped chipotle pepper in adobo, adobo sauce, and kosher salt in a small bowl. Taste and adjust the salt as needed. (Prep time: 3 minutes)
07 Step
Recipe View Char the tortillas lightly over a gas flame for a touch of smoky flavor and to make them pliable. Alternatively, warm them in a dry skillet or microwave. (Prep time: 3 minutes)
08 Step
Recipe View Once the fish is cooked, remove it from the oven and gently flake it with a fork into bite-sized pieces. (Prep time: 2 minutes)
09 Step
Recipe View Assemble your tacos! Fill each warm tortilla with the flaked fish, top generously with the cilantro slaw, and drizzle with the smoky sour cream crema. Squeeze fresh lime wedges over the top for a final burst of flavor. Serve immediately and enjoy! (Assembly time: 5 minutes)
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RECIPE REVIEWS
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Please Rate
Evangeline Buckridge
Apr 2, 2025I added a pinch of cayenne pepper to the spice blend for an extra kick.
Horace Prohaska
Mar 9, 2025This recipe is a weeknight lifesaver! So easy and flavorful.
Harmon Gibsonauer
Feb 15, 2025The smoky sour cream is the star! I make extra and use it on everything.
Ralph Rolfson
Jan 1, 2025My kids loved this! They even ate the slaw!