Stupid-Easy Recipe for Sheet-Pan Fish Tacos (#1 Top-Rated)

Sheet-pan fish tacos served up with an herby slaw and lots of fresh flavor.

Satisfy your sweet tooth with this easy-to-make recipe for Sheet-Pan Fish Tacos.

1. Info for Sheet-Pan Fish Tacos

• Cook Time: 20 min
• Total Time: 20 min
• Servings: 4
• Calories: 363.53 kcal

2. Ingredients for Sheet-Pan Fish Tacos

• 2 Tbsp. olive oil (for marinade)
• 1 tsp. lime juice (for marinade)
• 1/4 tsp. fine sea salt (for marinade)
• 1 lb. tilapia fillets
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• 1/4 tsp. fine sea salt (for spice blend)
• 1/4 tsp. ground cumin
• 1/4 tsp. coriander
• 1 cup red cabbage (finely shredded)
• 1/4 cup parsley (roughly chopped)
• 1/4 cup cilantro (roughly chopped)
• 1/4 cup green onions (finely diced)
• 2 Tbsp. olive oil (for slaw)
• 1 Tbsp. lime juice (for slaw)
• 1 tsp. honey
• 1/4 tsp. fine sea salt (for slaw)
• 1/4 tsp. black pepper
• 8 corn tortillas (warmed)
• Lime wedges (optional, for seasoning)
• Hot sauce (optional)

3. Directions:

3.1 Preheat

Preheat the oven to 400°F.

3.2 Prep

Line a baking sheet with parchment paper and set aside.

Whisk together the olive oil, lime juice, and salt. Place the fish in a large shallow bowl. Pour the oil mixture over the fish and massage it into the flesh. Set aside for 10 minutes.

Whisk together the chili powder, garlic powder, salt, cumin, and coriander in a small bowl and set aside.

Dip a fillet in the spice blend and coat well. Transfer the fillet to the prepared baking sheet, and repeat until all fillets are coated.

3.3 Oven

Bake the fish on middle rack of oven until it is opaque in the center and just starts to flake with a fork, about 10 minutes. While the fish bakes, prepare the slaw.

3.4 Prep

Combine the cabbage, parsley, cilantro, green onions, olive oil, lime juice, honey, salt, and pepper in a large mixing bowl. Toss until well combined, and set aside until ready to serve.

3.5 Check

Check to see that fish is done. Remove from oven or add time as needed.

3.6 Serve

Spoon portions of the fish into each corn tortilla (it’s okay if the fish breaks up). Top with slaw, and if desired, add a squeeze of lime and hot sauce to taste. Serve immediately.

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