Sheet Pan Fish Tacos with Cabbage Slaw

Recipe from Sydney Navid, MS, RD @ MPM Nutrition

This recipe for Sheet Pan Fish Tacos with Cabbage Slaw keeps things simple — everything roasts on one pan, the fish comes out perfectly flaky, and the slaw adds that crunchy, tangy contrast that makes tacos so good. It’s light but satisfying, full of flavor, and easy enough for a weeknight while still feeling like something you’d order out.

WHAT TO GRAB:

For the fish:

  • Taco seasoning blend (we love siete brand) or 1 teaspoon ground cumin, 1 teaspoon smoked or sweet paprika, 1 teaspoon garlic powder, 1⁄2-1 teaspoon chili powder, 1 teaspoon salt

  • 1 small red or yellow onion

  • 2 bell peppers

  • Olive oil

  • Fresh or frozen salmon, cod, or halibut (~4-6 oz/person)

    • Can swap fish for chicken (pieces or ground), ground beef, or tofu

For the slaw:

  • Green and/or red cabbage (can buy pre-sliced for ease!)

  • Cilantro (optional)

  • Olive oil

  • Lime, lemon, or apple cider vinegar

  • Salt

For the guacamole:

  • Avocado

  • Cilantro (optional)

  • Lemon/lime

  • Salt

  • Garlic powder

For the tacos/bowl:

  • Choose your carb: tortilla of choice, tortilla chips, black beans and/or rice

  • Optional toppings: lettuce, salsa, hot sauce, greek yogurt and/or sour cream

WHAT TO DO:

  • Prepare the blackened fish:

    • Preheat your oven to 400 degrees F.

    • If making your own spice blend, combine 1 teaspoon ground cumin, 1 teaspoon smoked or sweet paprika, 1 teaspoon garlic powder, 1⁄2-1 teaspoon chili powder, and 1 teaspoon salt in a small bowl. Mix well and set aside.

    • Line a large baking sheet with aluminum foil followed by parchment paper.

    • Use your knife to cut around the stem of the bell pepper and then remove. Cut the bell pepper in half lengthwise and remove the core and seeds. Then, cut each bell pepper half into slices. Repeat with the other bell pepper.

    • Cut the onion in half lengthwise. Remove the outer skin. Then, cut each half into slices.

    • Place the sliced bell peppers and onion on the baking sheet. Drizzle with olive oil and season with salt (for extra flavor, sprinkle on some of the spice blend).

    • Spread the veggies in an even layer.

    • Arrange the fish on top. Drizzle with olive oil and season with the spice blend. Use your hands to rub them into the fish.

    • Bake for about 12-15 minutes, or until the fish is cooked through.

  • While the sheet pan is in the oven, prepare the slaw and guacamole:

    • Add the thinly sliced cabbage (or prepared slaw mix) and cilantro to a bowl. Dress with olive oil, choice of acid, and salt. Toss until well combined. Taste and adjust for seasoning.

    • Add avocado chunks to a bowl along with lemon/lime, garlic powder, and salt.

    • Mash until desired consistency. Stir in cilantro. Taste and adjust for seasoning.

  • Prepare the tacos:

    • Warm the tortillas according to your preferred method. Layer the cabbage slaw followed by the bell peppers, onion, and slightly shredded fish. OR just add all of your favorites to a bowl. Top with desired toppings and enjoy!

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