Sheet pan fish tacos
Driver Health and Fitness
This recipe can be cooked in an air fryer, oven or Galanz. A great meal prep recipe that you can customize by changing the toppings!
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Servings 8
Calories 155 kcal
- 1 onion
- 1 tbsp each of chili powder & cumin, garlic powder, salt, pepper, and paprika or use a taco seasoning packet
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 lb fish of choice, cod, tilapia, mahi-mahi, salmon, thawed
- 4 cups cabbage red or green, sliced, or a bagged coleslaw mix- uncut cabbage can stay out of the fridge for 4-5 days!
- For serving: corn tortillas, queso fresco, or lime juice, or pico de gallo, or salsa, or avocado
Cut the onion into desired lengths, then cook at 400 for 15-20 minutes. While the onion is carmalizing, mix together the taco seasoning. Cut the cabbage into strips
Cut the 2 pounds of fish into 1 inch strips, lay this out on the pan with the onion then drizzle with olive oil and lime juice, then season with the taco seasoning.
Cook for another 10-12 minutes.
Portion out onto 8 corn tortillas, add 1/2 cup of sliced cabbage to each and toppings like queso fresco, more lime juice, pico de gallo, or avocado
Calories: 155kcalCarbohydrates: 4gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 57mgSodium: 66mgPotassium: 426mgFiber: 1gVitamin A: 36IUVitamin C: 15mgCalcium: 29mgIron: 1mg