Sheet Pan Fish Tacos with Avocado Sauce combine spiced tilapia, roasted bell peppers and onions, and zesty homemade avocado sauce for the ultimate one-pan dinner. With just a few fresh ingredients and bold seasoning, these tacos are quick, flavorful, and satisfying.
Sheet pan dinners are a lifesaver, and this version brings taco night to a new level. Everything roasts together in the oven for easy cleanup, and the creamy avocado sauce pulls it all together with fresh, tangy flavor.
Recipe Highlights
- One-Pan Simplicity: Made on a single sheet pan for easy cooking and minimal cleanup.
- Flavor in Every Bite: Spiced, tender fish and roasted veggies packed into every bite.
- Fresh, Creamy Finish: Topped with a zesty, creamy avocado sauce—naturally gluten-free and full of flavor.
Ingredients in Sheet Pan Fish Tacos
- Tilapia: Mild-flavored and tender when baked, tilapia is a great choice for tacos. Other white fish like cod or mahi-mahi also work well.
- Spices: Cumin, paprika, garlic salt, salt, and black pepper all add a lot of flavor to the fish.
- Pepper and onions. Thinly slice half of a bell pepper and one-fourth of a red onion. These veggies add crunch and flavor to the tacos.
- Olive oil: Helps the spices stick and encourages browning and flavor in the oven. You can swap this out with avocado oil if preferred..
- Taco-size tortillas: Use soft corn or flour tortillas. Gluten-free tortillas work well too! You can also substitute lettuce leaves for a lighter option.
- Red cabbage, shredded: Adds a fresh, crunchy texture and beautiful color contrast.
- Cilantro, chopped: Bright and fresh, cilantro finishes the tacos with classic flavor.
Avocado Sauce Ingredients:
- Avocado: Adds a creamy, rich texture and healthy fats to the sauce.
- Fresh cilantro: Provides a bright, herbaceous flavor that complements the fish.
- Onion: Adds sharpness and depth to the sauce—white or red onion both work.
- Serrano pepper (optional, for spice): Gives a mild to medium heat. Adjust or skip based on your spice preference.
- Lime juice: You will need about a tablespoon of lime juice. This is about half of the juice from one lime, but you can use bottled lime juice as well. Adds tanginess and keeps the avocado from browning.
- Salt: Salt to taste. Brings all the flavors together and balances the richness of the avocado.
Tips for making Sheet Pan Fish Tacos
The full instructions about how to make the Sheet Pan Fish Tacos can be found on the recipe card below, but here are a few helpful tips.
- Thinly Slice Veggies: Slice the veggies thin for quicker roasting and better texture in every bite.
- Don’t Crowd the Pan: Don’t overcrowd the sheet pan—spread everything out in a single layer so the fish and veggies roast evenly.
- Make Sauce Ahead: The avocado sauce can be made ahead of time and stored in the fridge for a few hours to save time.
- Toast Your Tortillas: Want a crispy tortilla? Lightly char them over an open flame or dry skillet for a smoky flavor and extra crunch.
- Mix Up the Veggies: Feel free to mix in other veggies—zucchini, mushrooms, or corn work great too, and can add even more color and flavor.
STORAGE TIPS
Store leftover fish, roasted veggies, and sauce separately in airtight containers in the fridge. Use within 2–3 days. Reheat fish and veggies in the oven or a skillet for the best texture. The avocado sauce is best fresh, but can be stored up to 1 day.
Sheet Pan Fish Tacos Recipe
Ingredients
- 500 grams tilapia about 1 pound
- 1 tsp cumin
- ¾ tsp paprika or 1 tsp smoked for more depth
- ½ tsp garlic salt
- ½ tsp salt
- black pepper to taste
- ½ Bell pepper cut into thin strips amount really depends on your preference
- ¼ red onion into thin strips
- 1 – 1 ½ tablespoons of olive oil
- 8 taco-size tortillas
- 1 cup red cabbage shredded
- ½ cup cilantro chopped
Avocado Sauce Ingredients:
- ½ ripe avocado
- 2 tbsp fresh cilantro
- 2 tbsp onion
- ½ serrano pepper optional, for spice
- Juice of ½ lime
- Salt to taste
Instructions
- Preheat the Oven: Place the rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with foil.
- Prepare the Spice Mixture: In a small bowl, mix the cumin, paprika, garlic salt, salt, and black pepper.
- Roast the Vegetables: On the prepared baking sheet, toss sliced bell peppers and onion with 1 tablespoon olive oil and ¼ of the spice mix. Bake for 5–7 minutes, until tender and lightly browned. (If the vegetables are thinly sliced, you can skip pre-baking and add them with the fish.)
- Add the Fish: Place the fish fillets beside the vegetables, drizzle with the remaining oil, and evenly coat with the remaining spice mix. Ensure everything is arranged in a single layer without overlapping. Return to the oven and bake for 15 minutes, or until the fish is opaque and flakes easily with a fork.
- Prepare the Avocado Sauce: While the fish and vegetables are baking, make the sauce. Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add the cilantro, onion, and serrano pepper (if using). Squeeze in the lime juice and season with salt to taste. Blend until smooth or to your desired texture.
- Assemble the Tacos: Once the fish and vegetables are done, remove them from the oven. Use forks to shred the fish and set aside. Warm the tortillas. Spread a bit of the avocado sauce on each tortilla. Add the shredded fish, roasted peppers, cabbage, and fresh cilantro. Finish with a squeeze of lime juice.
- Serve & Enjoy!
Nutrition
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FAQs
Can I use a different type of fish? Yes! Cod, halibut, mahi-mahi, or any firm white fish works well. Choose one that’s easy to flake and has a mild flavor. You can also use frozen fish—just be sure to thaw it completely and pat it dry before roasting.
Is this recipe gluten-free? It can be—just use gluten-free tortillas. Everything else in the recipe is naturally gluten-free, including the avocado sauce.
Can I make this dairy-free and egg-free? Yes! This recipe is naturally both dairy-free and egg-free as written. It’s a great option for a variety of dietary needs without needing substitutions.
Can I make this ahead of time? You can prep the veggies, spice mix, and avocado sauce a few hours in advance. The fish is best cooked fresh, but you can roast everything and reheat gently if needed. Store the components separately for best texture.
What if I don’t like spicy food? No worries! Just skip the serrano pepper in the avocado sauce. You can also swap it for a mild green pepper or leave it out entirely. Cod, halibut, mahi-mahi, or any firm white fish works well.
Is this recipe gluten-free? It can be—just use gluten-free tortillas.
Can I make this dairy-free and egg-free? Yes! This recipe is naturally dairy-free and egg-free as written.
More delicious taco recipes to try:
- Prep ahead of time by using a slow cooker! Crockpot Salsa Chicken Tacos and Slow Cooker Chicken Tacos are two of our favorites.
- Taco-inspired casseroles are always a good idea. Walking Taco Casserole and Dorito Taco Casserole are both easy to make, and my whole family loves them.
- If seafood is your thing, you’ve got to try these Spicy Shrimp Tacos. They only take 15 minutes to make!
Whether you’re serving them up for a weeknight dinner or taco night with friends, these Sheet Pan Fish Tacos with Avocado Sauce are fresh, simple, and satisfying.
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