Healthy Sheet Pan Fish Fajitas
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
Servings: 4 servings
Calories: 170kcal
Ingredients
- 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
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 13g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 87mg | Potassium: 799mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2301IU | Vitamin C: 164mg | Calcium: 52mg | Iron: 1mg