Sheet Pan Fish Tacos
"This is our of our local Fred Meyer magazine..."
Ingredients
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- FOR CREAMY TACO SAUCE
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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 by Step Method
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
No special items needed.