Healthy Sheet Pan Fish Fajitas! This dinner recipe is made in under 30 minutes with veggies and seasoned fish! An easy, healthy weeknight meal that's perfect for feeding a crowd or one. Paleo + Gluten Free + Low Calorie + Low Carb
Need another 30 minute meal to add to your arsenal of healthy eating? I've got you covered today!
Something I always recommend my clients do is keep a binder with tried and true recipes they love and can turn to for quick meals when life is busy and you just can't think about what to make.
I get it. Life happens and sometimes, the last thing you want to think about is what to eat. Funny how food is the fuel for life and good health yet, it's often the last thing on our priority list.
Set yourself up for success and print a few recipes to keep on hand like this healthy sheet pan recipe.
Healthy Sheet Pan Fish Fajitas
You can't go wrong with these fish fajitas friends! It's an easy, throw together meal you can make in less than 30 minutes (from prep to plate!).
The fish is seasoned with garlic powder, onion powder, chili powder, coriander and cumin for a slightly spicy flavor. The taste is truly amazing and brings bland fish to life!
Tossed on a sheet pan with onions and bell peppers and baked in the oven for 22 minutes for a quick, one pan meal. Only one pan to clean is winning in my book!
What You Need
- Red Snapper (or white fish of choice)
- Green, Red, Orange and Yellow Bell Pepper
- White Onion
- Lemon Juice
- Garlic Powder, Onion Powder
- Chili Powder
- Coriander, Cumin
- Salt, Pepper
- Avocado Oil Spray
How to make sheet pan fish fajitas
Start by preheating the oven to 400F. Place the sliced bell pepper and onions on an extra large sheet pan and spray lightly with avocado oil spray. If you don't have an extra large sheet pan, use two medium size ones.
Sprinkle the veggies with salt and pepper and bake 10 minutes. While the veggies bake, cut the fish into one-inch cubes and set aside on a plate.
In a small mixing bowl, whisk together the lemon juice, garlic powder, onion powder, chili powder, coriander, cumin, salt and pepper. Dip each fish piece into the spice mixture and set on a plate.
Next remove the veggies from the oven. They will be cooked, but not fully cooked yet. Drizzle any remaining spice mixture over the veggies and toss to combine. Place the fish on top of the veggies.
Bake another 12 minutes or until the fish flakes easily with a fork. Remove from the oven and serve!
Can you substitute other fish or another protein for fajitas
Absolutely! Any white fish will work for this recipe. Cod, haddock, halibut, rainbow trout, seabass, catfish or even scallops would be delicious with the fajita seasoning.
Chicken breast or a lean grass-fed steak would work with the recipe too. If you do use chicken or steak, just be aware that you'll need to cook it longer than fish. In that case, I recommend cooking the veggies and meat together for the full 22 minutes instead of the 12 minutes done for the fish.
Where to buy fish
I buy my fish from Sizzlefish. It's delivered frozen to my front door and I keep it in the freezer for quick meals like this one. Everything is individually packaged which is really nice for portion control!
I've been ordering Sizzlefish since 2014 and love it! They have a variety of fish you can choose from as well as packages. I usually get the Paleo Prime since we're big fish eaters and like variety. It really takes the stress out of dinner time having it delivered to your front door.
What to serve fajitas with
My favorite way to eat fish fajitas is a mix of brown rice with shredded romaine and salsa! Truthfully, you can't mess up this easy healthy recipe and it will taste great no matter how you serve it!
Healthy Sheet Pan Fish Fajitas
- 1 pound red snapper thawed, (or white fish of choice - cod, halibut, seabass, trout etc.)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 orange bell pepper sliced
- 1 cup white onion sliced
- 1/4 cup lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Avocado spray
- Preheat oven to 400 F. Place the sliced bell pepper and onions on the sheet pan and spray lightly with avocado oil spray. Sprinkle the veggies with salt and pepper and bake 10 minutes.
- While the veggies bake, cut the fish into 1-inch cubes and place on a plate.
- In a bowl, whisk together the lemon juice, garlic powder, onion powder, chili powder, coriander, cumin, salt and pepper. Dip each fish piece into the spice mixture and set on a plate.
- Remove the veggies from the oven. Drizzle any remaining spice mixture over the veggies and toss to combine. Place the fish on top of the veggies.
- Bake another 12 minutes until fish flakes easily.
- Store leftovers in the refrigerator up to 5 days. Serve with salsa, avocado, lettuce, cauliflower rice or brown rice.