Sheet Pan Fish Tacos

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is our of our local Fred Meyer magazine..."

Original recipe yields 4 servings
OK
  • FOR CREAMY TACO SAUCE

Nutritional

  • Serving Size: 1 (250.6 g)
  • Calories 263.1
  • Total Fat - 12.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 52.3 mg
  • Sodium - 608.5 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 6.6 g
  • Protein - 23.7 g
  • Calcium - 100.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F with rack in center.

Step 2

In small bowl, mix chili powder, garlic powder, cumin, cayenne and salt.

Step 3

On sheet pan, drizzle peppers and onion with 1 tablespoon oil. Toss with half of the spice mixture. Bake until lightly browned, 15 minutes.

Step 4

Meanwhile in medium bowl, toss fish, remaining 1 tablespoon oil and remaining spice mixture. Set aside.

Step 5

Push roasted vegetables to one half of pan; lay fish on other half. Return to oven; bake until fish is opaque and reaches a safe internal temperature of 145°F, 10 minutes. Squeezer lime over pan.

Step 6

Meanwhile prepare creamy taco sauce. Whisk mayonnaise, sour cream, lime juice and cayenne together in medium bowl. Season, to taste, with salt.

Step 7

Serve on warm tortillas with creamy taco sauce and avocado slices (if desired). Refrigerate any leftover.

Tips & Variations


No special items needed.

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