*Sheet pan fish tacos bring bold flavors and easy prep to your table, making them ideal for busy weeknights or laid-back gatherings.
As AllRecipes reports, using a sheet pan to bake the fish keeps things healthier than frying, with caramelized edges adding a delightful crunch. Set up a taco bar with extras like pico de gallo, avocado, or cotija cheese for a customizable meal.
Ingredients
- Fish Tacos: 1 tbsp chili powder, 1 tsp ground paprika, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp ground black pepper, 3 tbsp olive oil, 4 (5 oz) mahi mahi fillets, 8 small flour tortillas, 1 medium lime (cut into wedges).
- Slaw: 4 cups coleslaw mix, ½ cup finely chopped fresh cilantro, 1 medium jalapeno (seeded, minced), 2 tbsp olive oil, 1 medium lime (juiced), 1 tsp red wine vinegar, ¼ tsp garlic powder, ¼ tsp kosher salt, ¼ tsp ground black pepper.
- Crema: 8 oz sour cream, 1 canned chipotle pepper in adobo (finely chopped), 1 tbsp adobo sauce, ¼ tsp kosher salt.
Instructions
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Preheat oven to 425°F and line a baking sheet with foil. Combine chili powder, paprika, cumin, onion powder, salt, and pepper in a small bowl. Brush 2 tbsp olive oil on the pan, place mahi mahi fillets, drizzle with 1 tbsp oil, and rub with spice mix. Bake for 10-12 minutes until fish flakes easily and edges caramelize.
Toss coleslaw mix, cilantro, jalapeno, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl for the slaw. Mix sour cream, chipotle pepper, adobo sauce, and salt for the crema. Char tortillas over a gas flame or grill. Flake baked fish, fill tortillas with fish and slaw, drizzle with crema, and serve with lime wedges.
Cook’s Notes: Swap mahi mahi for tilapia or grouper, use corn tortillas, or slice fresh cabbage instead of coleslaw mix. For less heat, remove adobo pepper seeds.
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