Easy Sheet Pan Tilapia Fajitas (Edit recipe)

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Sheet pan dinners are exceptional for busy weeknights, and these Easy Sheet Pan Tilapia Fajitas are no ... well ... exception. They use my Taco & Fajita Spice Blend as a rub for the fish, as well as the primary seasoning for the fajita veggies, making the ingredient list a short one. Serve these with homemade guacamole, salsa and sour cream – or skip the sour cream for a Whole30 compatible, pescatarian dinner.

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PREP TIME

15 minutes

COOK TIME

35 minutes to 37 minutes

INGREDIENTS

8

Serves: 2-4

Ingredients

1 Red Bell Pepper
1 Orange Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
4 Tilapia, 5-ounce filets
3 Tbsp Taco Seasoning, I used my recipe linked in the introduction
2 Tbsp Extra Virgin Olive Oil
1 Lime

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Prepare veggies: Clean and cut peppers into strips. Peel and slice onion into strips.
Toss prepared veggies in a bowl with 2 Tbsp olive oil and 1½ Tbsp Taco & Fajita Spice Blend. Spread evenly on lined baking sheet and roast for 20 minutes.
Prepare fish: Pat filets dry with paper towels and rub with additional 1½ Tbsp Taco & Fajita Spice Blend.
Remove veggies from the oven and use tongs to stir them and push aside. Place seasoned tilapia filets on the pan and return to the oven to bake for 15 to 17 minutes, until internal temperature of the fish reaches 145 degrees F.
Squeeze lime over the cooked fish and veggies Serve with your choice of toppings and sides.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	408
Fat:	19 g
Carbohydrates:	20 g
Protein:	42 g
Cholesterol:	80 g
Sodium:	1029 mg
Fiber:	4 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.