Easy Sheet Pan Fish Tacos
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 (5 ounce) mahi mahi fillets
- 8 small flour tortillas
- 1 medium lime, cut into wedges
- 4 cups coleslaw mix
- ½ cup finely chopped fresh cilantro
- 1 medium jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 1 medium lime, juiced
- 1 teaspoon red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (8 ounce) container sour cream
- 1 canned chipotle pepper in adobo, finely chopped
- 1 tablespoon adobo sauce
- ¼ teaspoon kosher salt
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
- 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.
- Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
- 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.
- Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
- Char tortillas over a gas flame.
- Remove fish from the oven and flake it with a fork.
- Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Source
Original recipe: View Original