Tacos are one of those customizable, crowd-pleasing meals that make home cooking a pleasure. With this recipe, gently season white fish filets (like perch) and bake on a sheet pan to flaky perfection. Then, combine with a simple cabbage-carrot slaw on tortillas for a scrumptious taco night.
The whole meal is filling and healthy. White fish are high in heart healthy omega-3 fatty acids and low in saturated fat. They’re also loaded with B vitamins and nutrients like phosophorus for bone health and immune support. Corn tortillas are naturally gluten-free, low sodium and add fiber to the dish, while the slaw packs in antioxidants, beta-carotene, potassium and amino acids.
What we like best is how zesty, savory, soft and crunchy all come together in this easy-to-make meal for four!
Sheet-Pan Fish Tacos
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 15 min | 30 min |
Ingredients
- 4 perch filets (or any white fish)
- 1 tablespoon chili powder
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 tablespoons olive oil, divided
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons fresh lemon juice
- 8 small corn tortillas, warmed
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place perch filets onto prepared baking sheet and set aside.
- Combine the chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Brush the filets lightly with 2 tablespoons of olive oil, then coat evenly with the spice mixture.
- Bake until fish is easily flaked and cooked through, about 12-15 minutes.
- Meanwhile, combine cabbage, carrots, lemon juice and remaining olive oil, salt and pepper in large bowl and toss to coat.
- Once fish is done, flake into bite-sized pieces. Onto each tortilla layer fish, and top generously with slaw. Garnish with parsley and serve.
- Recipe and photos: Dish Works
