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Sheet Pan Fish Fajitas


1.5 pounds boneless and skinless cod fillets, cut into strips

3 bell peppers, cut into strips

1 yellow, white or red onion, peeled and sliced

2 tablespoons olive oil

1.5 to 2 tablespoons taco seasoning, or more to taste

1 lime, juiced (about 2 tablespoons)

6 flour tortillas, about 7 to 8 inches in diameter and warmed per package instructions

Garnish Ideas (optional)

Avocado, halved, pitted, peeled and sliced

Chili pepper, sliced

Tomato, diced

Fresh cilantro, chopped

Pickled red onion


Hot sauce

Sour cream


Preheat your oven to 400 degrees Fahrenheit.

Place bell peppers and onion in a bowl and sprinkle with half of the taco seasoning and half of the oil. Toss to coat. Place on one side of a large sheet pan.

Pat cod strips dry of excess moisture with paper towels, then place the cod strips into a bowl and drizzle with remaining olive oil and taco seasoning. Toss to coat. On the other half of the sheet pan, lay down some parchment paper and place fish strips on there.

Bake 10 to 12 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).

Squeeze fresh lime juice over top.

Place cod and veggies on warmed tortillas and garnish to taste (if desired) with any of the garnish ideas. Serve and enjoy!

PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins


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