Easy Sheet Pan Fish Tacos You’ll Make Again and Again

Ingredients

• 4 cups Green Cabbage (thinly shredded; can use pre‑shredded coleslaw mix)
• 0.5 cup Cilantro (finely chopped)
• 1 Jalapeño Pepper (seeded and diced)
• 1 teaspoon Red Wine Vinegar
• 1.5 tablespoons Lime Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper
• a pinch Garlic Powder
• 5 tablespoons Olive Oil (extra‑virgin preferred; divided for slaw, pan, and fish brush)
• 1 Chipotle Pepper in Adobo (finely chopped; seeds removed for milder heat)
• 1 tablespoon Adobo Sauce (liquid from the chipotle can)
• 8 ounces Sour Cream (regular, not low‑fat for best texture)
• 1 pound Mahi Mahi Fillets (or any white flaky fish such as tilapia)
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 8 Flour Tortillas (6‑inch, soft; can substitute corn tortillas for gluten‑free)

Instructions

1. Prepare the Cabbage Slaw

   In a large mixing bowl combine shredded cabbage, chopped cilantro, and diced jalapeño. Add red wine vinegar, lime juice, a pinch of garlic powder, salt, pepper, and drizzle with 2 Tbsp olive oil. Toss until evenly coated.

   Time: PT5M

2. Make Chipotle Sour Cream

   In a small bowl whisk together the sour cream, finely chopped chipotle pepper, 1 Tbsp adobo sauce, and a pinch of salt until smooth.

   Time: PT5M

3. Preheat Oven and Oil the Sheet Pan

   Preheat the oven to 425°F (220°C). Lightly coat the sheet pan with 2 Tbsp olive oil, spreading it evenly with a paper towel.

   Time: PT5M

   Temperature: 425°F

4. Season the Fish

   Pat the mahi‑mahi fillets dry. Brush both sides with 1 Tbsp olive oil. In a small bowl mix chili powder, cumin, onion powder, paprika, salt, and pepper. Sprinkle the spice blend evenly over both sides of the fish.

   Time: PT5M

5. Bake the Fish

   Place the seasoned fillets on the prepared sheet pan. Bake for 12‑15 minutes, or until the edges are lightly caramelized and the fish flakes easily with a fork.

   Time: PT15M

   Temperature: 425°F

6. Warm the Tortillas

   While the fish bakes, heat the tortillas. For best texture, char them briefly over a hot grill or stovetop griddle for 30 seconds per side, or warm in the oven for 2‑3 minutes.

   Time: PT5M

7. Assemble the Tacos

   Flake the baked fish directly onto each warm tortilla. Top with a generous spoonful of cabbage slaw, then drizzle chipotle sour cream. Add any extra toppings like pico de gallo if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g