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Sheet Pan Fish Tacos

Are you a bit intimidated when it comes to making fish? For a long time, I was. I didn’t know the best method (Oven? Grill? Stovetop?) and I was always unsure about cooking times. But then I discovered the sheet pan dinner, which happens to be one of the best ways to perfectly cook almost any type of fish. It’s also the easiest!

These delicious fish tacos are a foolproof dinner that will soon be a regular part of your weeknight rotation.

I used tilapia here, but any fillet will do—shrimp, too. Simply season your fish and bake on a sheet pan, along with sliced peppers and onions. Serve on tortillas or lettuce wraps with your favorite toppings, and enjoy something a little different for your weeknight meal.

I’ve included a recipe for a quick mango salsa, but diced avocado, chopped tomatoes or a cabbage slaw would be equally delicious.

Sheet Pan Fish Tacos

  • Makes


    4 servings
  • Meal
  • Prep

    10 minutes
  • Cook

    20 minutes
  • Total

    30 minutes


  • 1 mango, peeled, pitted and diced
  • 2 limes, 1 zested and juiced, the other cut into wedges
  • 1 small red onion, half thinly sliced, half diced
  • Chopped cilantro leaves
  • 1/2 teaspoon each garlic powder, onion powder, chili powder and cumin
  • 1 each yellow, red and orange pepper, thinly sliced
  • 2 tablespoons olive oil
  • 1 pound tilapia, cut into strips
  • Tortillas or lettuce leaves 
  • Photos by Sheri Silver


  • 1. Place the mango, lime zest and juice, diced onion to taste and cilantro leaves in a small bowl. Toss to coat and set aside to allow flavors to develop.

  • 2. Preheat oven to 400 degrees; line a baking sheet with foil or parchment paper. Combine spices in a small bowl.

  • 3. Place the peppers and sliced onion in a medium bowl, along with half the spice mixture and one tablespoon of olive oil. Toss to coat and spread in an even layer on your prepared baking sheet. Roast until lightly browned, about 10 minutes.

  • 4. While vegetables are roasting, place the tilapia pieces, along with the remaining spice mixture and olive oil, in the same bowl. Toss to coat and season with salt and pepper. Push the veggies aside to make room for the tilapia, and cook for an additional 10 minutes (fish should be opaque and flake easily with a fork).

  • 5. Serve tacos in tortillas or lettuce leaves, topped with mango salsa and a squeeze of lime.

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