Easy Sheet Pan Fish Tacos Recipe

Cook Time: 10 minutes

Fish Tacos with Cilantro Slaw and Chipotle Crema

Servings: 4

Ingredients:

For the Fish:

• 1 tablespoon chili powder
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• teaspoon ground black pepper
• 3 tablespoons olive oil
• 4 (5-ounce) mahi mahi fillets
• 8 small flour tortillas
• 1 medium lime, cut into wedges

For the Slaw:

• 4 cups coleslaw mix
• cup finely chopped fresh cilantro
• 1 medium jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 1 medium lime, juiced
• 1 teaspoon red wine vinegar
• teaspoon garlic powder
• teaspoon kosher salt
• teaspoon ground black pepper

For the Crema:

• 1 (8-ounce) sour cream
• 1 canned chipotle pepper in adobo, finely chopped
• 1 tablespoon adobo sauce
• Salt to taste

Directions:

Step 1: Preheat your oven to 425F (220C). Line a rimmed baking sheet with foil.

Step 2: In a small bowl, mix the chili powder, paprika, cumin, onion powder, salt, and black pepper until well combined.

Step 3: Brush 2 tablespoons of olive oil over the prepared baking sheet. Place the mahi mahi fillets on the sheet and drizzle the remaining 1 tablespoon of olive oil over the fillets, rubbing it in to coat evenly.

Step 4: Sprinkle the spice mixture evenly over both sides of the fillets.

Step 5: Bake the fillets in the preheated oven for 10 to 12 minutes, or until the fish flakes easily with a fork and the drippings are caramelized.

Step 6: While the fish bakes, prepare the slaw. In a large bowl, combine the coleslaw mix, chopped cilantro, minced jalapeno, olive oil, lime juice, red wine vinegar, garlic powder, salt, and pepper. Toss everything until well combined.

Step 7: In a small bowl, mix together the sour cream, chopped chipotle pepper in adobo, adobo sauce, and a pinch of salt to create the crema.

Step 8: Char the tortillas over a gas flame, or alternatively, you can use an outdoor grill or toaster oven if you don't have a gas stove.

Step 9: Once the fish is done, remove it from the oven and use a fork to flake the fillets into large pieces.

Step 10: To assemble the tacos, place the flaked fish into the warm tortillas. Top with the cilantro slaw and drizzle with the chipotle crema.

Step 11: Finish by squeezing lime wedges over the tacos for an extra burst of freshness.

Cook's Notes:

• Feel free to substitute mahi mahi with other white, flaky fish like tilapia or grouper.
• If you prefer to slice your own cabbage, you can replace the coleslaw mix with freshly sliced cabbage.
• For extra veggies, add sliced peppers or onions to the baking sheet before adding the spice mix.
• For a less spicy version, remove the seeds from the chipotle pepper.
• Both flour and corn tortillas work great for this recipe.

Nutrition Facts (per serving):

• Calories: 637
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 11g (57% Daily Value)
• Cholesterol: 129mg (43% Daily Value)
• Sodium: 1338mg (58% Daily Value)
• Total Carbohydrate: 46g (17% Daily Value)
• Dietary Fiber: 6g (22% Daily Value)
• Protein: 35g (70% Daily Value)
• Potassium: 1037mg (22% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fish tacos, a beloved dish that combines crispy fish with tangy slaw, have become a staple in many households, thanks to their simplicity and vibrant flavors. The Easy Sheet Pan Fish Tacos Recipe takes this classic to a new level by streamlining the preparation process while delivering all the satisfying tastes of traditional fish tacos. In this article, we dive deeper into the origins, regional variations, and interesting facts surrounding this delicious dish.

History of Fish Tacos

Fish tacos originated in Baja California, Mexico, and are believed to have been inspired by the region's long coastline and abundant marine life. The dish has evolved over time, with influences from various cultures. Fish tacos became widely popular in the United States during the 1980s and 1990s, particularly in California, where they were embraced by the growing interest in Mexican cuisine. The Easy Sheet Pan Fish Tacos recipe adds a modern twist to the classic, making it even more accessible and easy to prepare, even for those with busy schedules.

Regional Variations

While the core components of fish tacos remain consistent, regional variations are plentiful. In Baja California, the fish is often battered and fried, served in soft corn tortillas with a simple cabbage slaw and creamy sauce. In other regions of Mexico, the fish may be grilled or roasted. In California, a fusion of flavors can be seen, with fish tacos being served in flour tortillas with diverse toppings like avocado, pico de gallo, and spicy crema. The Easy Sheet Pan Fish Tacos recipe simplifies the process by baking the fish on a single sheet pan, reducing the mess and time spent cooking while retaining the dish's essential flavors.

Differences from Similar Dishes

Fish tacos are often compared to other types of tacos, such as beef or chicken tacos. However, the primary difference lies in the type of protein used and the flavor profile. While beef tacos are rich and hearty, and chicken tacos are often more savory, fish tacos are light, flaky, and refreshingly tangy, especially when paired with a zesty slaw. What sets the Easy Sheet Pan Fish Tacos apart from traditional fish tacos is the cooking method. Instead of frying the fish, which adds extra fat and calories, this recipe bakes the fish, making it a healthier option without sacrificing flavor.

Where Fish Tacos Are Typically Served

Fish tacos are widely available in Mexican restaurants, seafood shacks, and food trucks along coastal regions in the U.S. and Mexico, especially in areas near the ocean where fresh fish is abundant. Many seaside towns and beach resorts offer fish tacos as part of their menu, where diners can enjoy the flavors of the sea. In addition, they have become a popular dish for casual dining and family gatherings, making the Easy Sheet Pan Fish Tacos a perfect recipe for home cooks who want to bring a taste of the coast to their kitchens.

Fun Facts About Fish Tacos

• Fish tacos are often associated with Baja California's vibrant street food culture, particularly in towns like Ensenada, where they are often served with a tangy white sauce called "crema" and shredded cabbage.
• The first fish taco stand in Baja California is said to be "La Guerrerense," founded in 1960 by a woman named Sabina Bandera. It is still a popular spot for tourists and locals alike.
• In addition to mahi mahi, other types of fish such as tilapia, cod, or grouper are commonly used in fish tacos, depending on local availability.
• Fish tacos are considered a healthier alternative to traditional fried tacos, especially when the fish is grilled or baked, as in the Easy Sheet Pan Fish Tacos recipe.
• National Fish Taco Day is celebrated every year on the first Tuesday of September, a perfect occasion to indulge in this delicious dish!

The Easy Sheet Pan Fish Tacos offer an accessible way to enjoy this delicious and healthy dish. Whether you're cooking for a family dinner or hosting a taco night with friends, this recipe will make your meal both flavorful and fun.

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