Sheet Pan Fish Tacos -

A hand holding a taco with a charred tortilla filled with black beans, chicken, cheese, and guacamole. More tacos on a blurred background, on a light-colored table.

Sheet Pan Fish Tacos

Sheet Pan Fish Tacos are a great, healthy dinner option that takes minimal prep work (and clean-up). You're going to love this dish when you're short on time.

Course Main

Cuisine Mediterranean-Inspired

Keyword tacos, salmon

Prep Time 15

Cook Time 30

Total Time 45

Servings tacos

Calories 304kcal

Author Maria Koutsogiannis

Ingredients

For the avocado salsa

2 avocado, peeled, pitted and diced
1 jalapeno, finely diced
1/4 cup chopped fresh cilantro
1 garlic clove, pressed
4 tbsp lime juice (about 2-3 limes)
1/4 cup diced red onion
1/2 tsp kosher salt

For the salmon

1 large salmon filet (tail part) – about 600-650g / 1.3-1.4 lbs
1/3 cup fresh cilantro
1 jalapeno, deseeded
1/2 white onion, chopped
2 garlic cloves
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp ground pepper
1/4 tsp ground smoked paprika
1/4 tsp chili powder
140-150 g (5oz) tajin-flavoured crumbled feta cheese (or plain crumbled feta cheese)
1 tbsp extra virgin olive oil

For the onions

1 large white onion, thinly sliced
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp ground pepper

For the black beans

540 ml (19oz) can black beans, drained and rinsed
2 tbsp extra virgin olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp kosher salt
1/2 tsp ground pepper
1/4 tsp ground smoked paprika
1 tsp chili powder

For serving

12 small soft tacos (corn or flour)

Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper.
Make the salsa: Add the diced avocado, finely diced jalapeno, chopped fresh cilantro, pressed garlic, lime juice, diced red onion and salt. Gently stir to combine and set aside.
Make the salmon filling: To a food processor add the fresh cilantro, jalapeno, chopped onion, garlic cloves, onion powder, garlic powder, salt, pepper, ground paprika and chili powder. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the feta and 1 tbsp olive oil, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside. Add an extra tbsp olive oil if needed.
To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling. Set aside.
Add the sliced onion to one side of the parchment paper lined sheet pan. Season with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to combine and bake the onions for 10 minutes.
Remove the pan from the oven and push the onions to one side. Next add the black beans along with olive oil, onion powder, garlic powder, salt, pepper, smoked paprika and chili powder. Toss to combine and move to the other side of the pan.
Gently place the stuffed fish filet in the middle of the pan and drizzle with a little bit of olive oil. Put back in the oven for 15-18 minutes or until the fish filling is cooked through.
Set aside the sheet pan while you toast / char the tortillas in a frying pan or grill pan.
Once the tacos are all charred, use a fork to flake the stuffed salmon into pieces and then assemble the tacos. Place some onions on a charred soft taco followed by the black beans and salmon pieces and top with the avocado salsa. Enjoy immediately!

Notes

This recipe is so versatile. If black beans aren't for you, try a small white bean. Or, double up on the vegetables and add a couple sliced bell peppers to the onion mixture instead.
We love sheet pan tacos. If you love this recipe, try our Sheet Pan Steak Fajitas
If you love the salmon in this recipe, try our Shrimp, Feta + Spinach Stuffed Salmon

Nutrition