Mexican-Style Sheet Pan Fish Tacos with Chipotle Lime Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Baked white fish fillets seasoned with smoky spices, served on warm tortillas with a creamy chipotle lime slaw. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes