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
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
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
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
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.