Celebrate National Tarter Sauce Day with this 30 minute recipe for Sheet Pan Fish Tacos.
Sheet pan meals are so convenient and quick to get in the oven. So I decided to make a sheet pan meal for fish tacos. Lent is just around the corner and I have many friends who eat fish on Fridays during the Lenten season. I don’t have to (I’m Methodist, not Catholic) but Cincinnati loves its Fish Frys and I love eating fish no matter what the season.
I don’t cook fish often at home so I’m working on adding to my fish recipe collection. This one is so simple and definitely a crowd pleaser. The tarter sauce and honey lime marinade provide a uniquely American sweet and tangy take on these tacos. So if you have kids (like one of mine) who don’t “do” spicy food yet this recipe is friendly for them too!
These are obviously oven baked fish fillets (not fried) but I tried to mimic the crisp fried texture with a light coating of Panko bread crumbs. Corn, grape tomatoes and fresh zucchini are tossed in olive oil, honey and lime juice to roast alongside the fish. It all came out of the oven perfectly cooked and flavorful. The taco toppings are up to you but I chose shredded lettuce, salsa and a squeeze of fresh lime.
Frisch’s Original Tarter Sauce is fabulous so I was thrilled to help them kick off National Tarter Sauce Day with this recipe. They sponsored this post but all opinions are mine alone.
Sheet Pan Fish Tacos
- 16 ounces frozen fish fillets I used cod
- 3 tablespoons Frisch's Tarter Sauce
- 1/3 cup Panko bread crumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, divided
- 1 cup grape tomatoes
- 1 cup frozen corn
- 1 cup fresh zucchini, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
Preheat oven to 400 degrees.
Line sheet pan with parchment paper.
Place fish fillets on the parchment paper. Spread the Frisch's tarter sauce evenly on top of the fish. Then top the tarter sauce coating evenly with the Panko bread crumbs, parsley and 1/2 teaspoon of salt.
In a clean bowl add the tomatoes, corn and zucchini.
Toss the vegetables with the olive oil, lime juice, honey and remaining half teaspoon of salt.
Spread the vegetables on the other half of the sheet pan.
Roast the fish and vegetables in the oven for 20 - 25 minutes until the fish easily flakes. If you'd like the top of the fish coating a little more browned, turn the oven to broil in the last few minutes of cooking.
Serve the fish tacos with warm tortillas, shredded lettuce, salsa, more Frisch's tarter sauce and lime wedges.