Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked white fish fillets seasoned with smoky spices, served on warm tortillas with a creamy chipotle lime slaw. This mexican-inspired seafood ready in about 30 minutes turns olive oil, chili powder, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 380 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a rimmed baking sheet, arrange 1.5 lbs white fish fillets. In a small bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Brush this spice mixture evenly over the fish.
  2. Step 2: Bake the fish for 12-15 minutes until it flakes easily with a fork and is opaque throughout.
  3. Step 3: While fish bakes, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1 tbsp minced chipotle in adobo sauce, and 1/4 cup chopped cilantro in a bowl. Toss well.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. To assemble, break the baked fish into chunks, place on tortillas, and top with generous spoonfuls of chipotle lime slaw. Serve immediately.

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Frequently asked questions

How long does Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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