Best Sheet Pan Crispy Fish Tacos With Chili Roasted Corn 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

ROASTED CORN FISH TACOS

Roasted Corn Fish Tacos image

Make and share this Roasted Corn Fish Tacos recipe from Food.com.

Provided by Matt C.

Categories Lunch/Snacks

Time 1h15m

Yield 4 Large Tacos, 2 serving(s)

Number Of Ingredients 15

Ingredients

3/4 lb cod
2 ears corn
1 yellow sweet onion
1 tablespoon minced or chopped garlic
1 small red bell pepper (optional)
1 tablespoon coconut oil or 1 tablespoon cooking oil
1 teaspoon chili powder
1 pinch cayenne pepper
1 teaspoon oregano
1 teaspoon parsley
salt
pepper
liquid smoke flavoring
1/2 tablespoon lime juice
your favorite tortilla, taco shells, salsas, and toppings

Steps:

Preheat oven to 375.
Cut corn off the cob, mince (1/4 inch x 1/4 inch pieces) the onion, garlic,and red pepper (if using).
Combine above into shallow oven-safe dish.
Season vegetable mixture with chili powder, oregano, cayenne pepper and 1 Tablespoons of Coconut Oil. Place in Oven for 1 hour, mixing a couple of times as needed.
Prepare fish on greased oven pan. Season with salt, pepper, parsley, and smoke flavor (use a few drops all over the fish, probably about 1/2 teaspoon total). When the vegetables are about 35-40 minutes into their cooking, slide the fish into the oven also, and take both out at the one hour mark.
Break fish into bite size pieces with a fork, and combine in a bowl with vegetable mixture. Dress mixture with Lime Juice.
Make tacos!