Best Flavorful Mahi Mahi Sheet Pan Dinner Recipes

EASY SHEET PAN FISH TACOS

Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

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

Steps:

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.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

SHEET PAN MAHI MAHI FAJITAS

Sheet Pan Mahi Mahi Fajitas image

Mahi mahi, onions, and bell peppers are cooked on a sheet pan with fajita spices. It's a tasty and easy weeknight meal that can be served in tortillas or over rice with your favorite toppings like tomatoes, sour cream, and avocado.

Provided by Tammy Lynn

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic salt
⅛ teaspoon black pepper
1 pinch cayenne pepper, or to taste
2 medium bell peppers, sliced
1 large white onion, sliced
4 (4 ounce) mahi mahi fillets, cut into 1-inch slices

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl.
Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated.
Roast vegetables in the preheated oven for 10 minutes.
While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes.
Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.1 g, Cholesterol 82 mg, Fat 11.5 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 343.7 mg, Sugar 4.4 g