Easy Sheet Pan Fish Tacos
Description
Flaky white fish with caramelized edges is topped with a crunchy cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe.
Ingredients
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1 tablespoon chili powder
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1 teaspoon ground paprika
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1 teaspoon ground cumin
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1 teaspoon onion powder
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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3 tablespoons olive oil
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4 (5 ounce) mahi mahi fillets
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8 small flour tortillas
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1 medium lime, cut into wedges
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4 cups coleslaw mix
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1/2 cup finely chopped fresh cilantro
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1 medium jalapeno pepper, seeded and minced
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2 tablespoons olive oil
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1 medium lime, juiced
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1 teaspoon red wine vinegar
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1/4 teaspoon garlic powder
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1/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1 (8 ounce) container sour cream
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1 canned chipotle pepper in adobo, finely chopped
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1 tablespoon adobo sauce
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1/4 teaspoon kosher salt
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
3
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
4
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
5
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
6
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
7
Char tortillas over a gas flame.
8
Remove fish from the oven and flake it with a fork.
9
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.