Sheet Pan Whitefish Fajitas
Bake up all the ingredients for fish fajitas on one sheet pan! This recipe works with most whitefish including cod, tilapia, walleye, catfish, mahi mahi, red snapper, halibut and more. Be sure to adjust cooking time if you have thinner fillets.
Recipe source: Laughing Spatula
Recipe source: Laughing Spatula
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Sheet Pan Whitefish Fajitas
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
4 whitefish fillets, 16-24 ounces total
1 red pepper, sliced
1 yellow pepper, sliced
1 poblano pepper, sliced
1 onion, sliced
FOR THE MARINADE: 1/3 cup olive oil
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
TOPPING SUGGESTIONS: Fresh guacamole
Fresh salsa
Pico de Gallo
Red onion
Fresh jalapeño chili peppers
Avocado slices
pickled red onion
Shredded cabbage
Cilantro
Lime wedges
Corn or flour tortillas
SPECIAL EQUIPMENT: Parchment paper
Directions
- Heat oven to 400 F. Line large baking sheet with parchment or foil.
- Combine all marinade ingredients in a small dish. Reserve 2 tablespoons of marinade to brush on fish.
- Toss sliced veggies in remaining marinade. Spread onto prepared baking sheet. Bake for 10 minutes.
- Brush fish fillets with reserved marinade. Nestle fish fillets on top of veggies. Bake for 15-20 minutes, until fish is cooked through and flakes easily.
- Serve with your favorite fajita toppings.
TIP: Shorter on time? Substitute L&B Fajita Mix for the bell peppers and onion.
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fresh All-Natural Tilapia Fillets, 0.5 Pound
Deal
$7.00 avg/ea was $7.50 avg/ea$13.99/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Poblano Peppers, 0.5 Pound
$4.00 avg/ea$7.99/lb
Yellow Onions, 0.5 Pound
Huge Deal
$0.90 avg/ea was $1.15 avg/ea$1.79/lb
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.59 was $13.59$0.74/oz
L&B Chili Powder, 2.1 Ounce
Deal
$6.29 was $7.19$3.00/oz
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.49$3.41/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.59 was $7.59$2.75/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Fresh Guacamole, 14 Ounce
$8.99$0.64/oz
L&B Fresh Mango Salsa, 12 Ounce
$8.99$0.75/oz
L&B Fresh Pico de Gallo, 12 Ounce
$6.99$0.58/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Large Ripe Avocados, 1 Each
$2.49
Cleveland Kitchen Pickled Red Onions, 16 Ounce
Huge Deal
$4.99 was $6.99$0.31/oz
Fresh Express 3-Color Deli Cole Slaw, 14 Ounce
$2.69$0.19/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
La Perla 8 Inch Fajita Tortillas, 12 Each
$4.79$0.40 each
Reynolds Parchment Paper, 45 Foot
$4.79$0.11/ft
Directions
- Heat oven to 400 F. Line large baking sheet with parchment or foil.
- Combine all marinade ingredients in a small dish. Reserve 2 tablespoons of marinade to brush on fish.
- Toss sliced veggies in remaining marinade. Spread onto prepared baking sheet. Bake for 10 minutes.
- Brush fish fillets with reserved marinade. Nestle fish fillets on top of veggies. Bake for 15-20 minutes, until fish is cooked through and flakes easily.
- Serve with your favorite fajita toppings.
TIP: Shorter on time? Substitute L&B Fajita Mix for the bell peppers and onion.