Muy Bueno: Fiestas 
Easy Sheet-Pan Fish Fajitas
Embark on a virtual trip to Mexico with these ridiculously easy Sheet Pan Fish Fajitas! Featuring lemony herb butter cod filets, tender roasted bell peppers, and caramelized onions all nestled into warm flour tortillas, this one-pan wonder is the easy, breezy, Lent-friendly recipe you need in your life.
Why You’ll Love This Fish Fajita Recipe
- One-pan convenience means more time savoring and less time cleaning!
- Morey’s Seafood Wild Cod Butter & Herb Filets are marinated and ready to go, so there’s one less step between you and a delicious dinner. Plus, since they’re frozen you can always have a healthy meal on hand!
- Loaded with lean fish and veggies, this sheet-pan meal is healthy and easy.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Morey’s Seafood Wild Cod Butter & Herb Filets: These marinated fish filets are a lifesaver on busy nights! No Morey’s? No problem. Try this Lemon Butter Cod recipe.
- Bell Peppers: I like using a variety of yellow, orange, and red bell peppers to get as much of the rainbow on the plate as possible. Feel free to use whichever peppers you prefer.
- Red Onions:I love red onions for this recipe because of their bright color, but feel free to swap in white or yellow onions instead!
- Olive Oil: Just your normal cooking oil is all you need.
- Fajita Seasoning: I kept it simple with chili powder, lemon pepper, and salt.
- Flour Tortillas: There’s nothing like homemade tortillas, but store bought is great for convenience.
How to Make Fish Fajitas
Step 1: Preheat oven to 375 degrees. F and line a sheet pan with foil.
Step 2: Add the veggies and drizzle with olive oil and sprinkle on the seasoning. Using your hands, toss well to coat and spread them out in a single layer.
Step 3: Bake.
- From Frozen: If the fish is frozen, place the fish filets in the center of the roasting pan and bake for 28 to 30 minutes.
- Defrosted: If the fish is defrosted, first cook vegetables for 15 minutes and then add refrigerated fish and bake for an additional 15 to 18 minutes.
Step 4: Flake fish using a fork.
Step 5: Serve with warmed flour tortillas, classic guacamole, lemon wedges, pico de gallo, or the salsa or hot sauce of your choice.
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Optional Variations
As much as I love these Mexican fish fajitas recipe just the way it’s written, there’s plenty of leeway for you to make it your own. Here are just a few ideas to get you started:
- Try a Different White Fish: Feel free to swap in the flaky white fish of your choosing. Swai, pollock, haddock, or tilapia are all great choices! Just make sure to adjust the cook time depending on how thick the filets are.
- Shrimp Fajitas: Aside from Morey’s delicious pre-seasoned seafood, one of my other freezer favorites is frozen shrimp — they defrost quickly so dinner is never far from reach.
- Burrito Bowl: Omit the flour tortillas and serve baked cod and fajita veggies on a bed of cilantro lime rice and black beans.
Topping Suggestions
Pairing these fish fajitas with a variety of classic toppings would elevate the flavors wonderfully. Think about the zesty kick of Taqueria Salsa Verde, the refreshing tanginess of Avocado and Tomatillo Salsa, or the creamy richness of Avocado Lime Crema. You could also add a spicy kick with classic Salsa Verde or Salsa Roja, or opt for creamy Crema Mexicana. For a delightful crunch and contrast, consider serving them with some Coleslaw for Fish Tacos.
Expert Tips & Tricks
- Marinade Magic: The heart of any fajita is the marinade. If you don’t have any Morey’s filets on hand, whisk together some olive oil, lemon juice, garlic powder, onion powder, a pinch of chili powder, and a dash of salt and pepper. Follow these ingredients: Lemon Butter Cod recipe. Let your fish bathe in this magic mixture for at least 30 minutes, but no longer than about 2 hours—a delicate balance is key as you don’t want the lime juice to start “cooking” your fish before it hits the sheet pan.
- Veggie Vibes: Don’t skimp on the veggies! Bell peppers and onions are the traditional go-tos, and for good reason. Slice them thin so they cook quickly and get that perfect charred edge that adds a smoky depth to your fajitas.
- Warm & Toasty Tortillas: Your tortillas are just as important as what goes in them. Warm them on a skillet or directly over your stove flame for that slightly charred, authentic taste. It makes all the difference in the world, trust me. Plus, it makes them more pliable for all the delicious filling you’re about to add.
- Toppings: Here’s where you can really personalize your cod fish fajitas. Offer a variety of toppings like sliced avocado, fresh cilantro, sour cream, and lime wedges. (See serving and topping suggestions above.) Encourage everyone to get creative and make their fajitas their own.
Storage & Heating Instructions
Taking a little extra care in storing and reheating your fish fajitas can make all the difference in enjoying your meal the second time around. Here’s how:
- Cool Before Storing: Allow your cooked cod, veggies, and any other components to cool to room temperature before storing.
- Refrigeration: The fish and fajita veggies can be refrigerated for up to 3 days.
- Skillet: The best way to reheat your cod fish and veggies is in a skillet over medium heat. This method helps to restore some of the original texture and flavor. Add a splash of water or broth to the pan to prevent drying out, and cover to steam the fish and veggies gently until they’re heated through.
- Oven: Preheat your oven to 350°F (175°C). Place the fish and veggies on a parchment-lined baking sheet. Cover the whole shebang with foil to prevent the fish from drying out, and heat for about 10-15 minutes or until warm throughout.
- Microwave (Last Resort): If you’re in a pinch, you can use the microwave, but be cautious as it can make the fish rubbery. Use a microwave-safe container, cover it with a damp paper towel to add moisture, and heat on a low setting in short intervals, stirring in between, until just heated through.
- Final Touches: After reheating, don’t forget to refresh your dish with some tasty toppings! A squeeze of fresh lemon or lime, a sprinkle of fresh cilantro, or a dollop of guacamole can help make your reheated cod fish fajitas taste fresher than they are.
Frequently Asked Questions
I personally love any flaky white fish like cod, tilapia, or halibut. Shrimp are also great!
Fish tacos typically feature a soft corn tortilla cradling bite-sized pieces of lightly battered and fried or naked grilled fish. The taco is then adorned with a variety of fresh toppings—think cabbage slaw, a drizzle of creamy sauce, maybe a sprinkle of cilantro, and a squeeze of lime.
These fish fajitas, on the other hand, are served on flour tortillas and feature strips of marinated and baked fish served alongside classic fajita veggies.
Nope! With my fuss-free sheet pan method, you can have oven-baked fajitas ready in a flash.
More Mexican Seafood Recipes
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Easy Cod Fish Tacos
- Easy Tilapia Fish Tacos
- Beer-Battered Baja Fish Tacos + Video
- Veracruz Style Fish Soup (Bacalao a la Veracruzana)
- Blackened Fish Tacos with Pico de Gallo
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Fish Fajitas
Ingredients
- 3 bell peppers, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1 pound (4 filets) Morey’s Seafood Wild Cod Butter & Herb Filets
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Instructions
- Preheat oven to 375 degrees. F and line a sheet pan with foil.
- Add the veggies and drizzle with olive oil and sprinkle on the seasoning. Using your hands, toss well to coat and spread them out in a single layer.
- Frozen: If the fish is frozen, place the fish filets in the center of the roasting pan and bake for 28 to 30 minutes.
- Defrosted: If the fish is defrosted, first cook vegetables for 15 minutes and then add refrigerated fish and bake for an additional 15 to 18 minutes.
- Flake fish using a fork.
- Serve with warmed flour tortillas, classic guacamole, lemon wedges, pico de gallo, or the salsa or hot sauce of your choice.
This post is in partnership with Morey’s Seafood. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
One Comment on “Easy Sheet-Pan Fish Fajitas”
Really enjoyed making (easy sheet pan recipe) Truly loved eating Easy Sheet-Pan Fish Fajitas (yeah, sounds much better than fish tacos, almost shipped over recipe when I saw “Fish Tacos” Did add a couple sprinkles of cumin & dill, used Sweet Vidalia onion sliced thinly and used Tony Chachere’s creole seasoning spice (it’s what I had) Recipe was very good & favorable. “Quick” has a negative connotation, but not in this case. I appreciated the fact that this recipe was delicious, quick & easy. Loved that I was able to feed my entire family with a “nice fish fajitas dinner. Thanks for recipe, this is a keeper.