Sheet Pan Fish Tacos
Fish is oven fried and vegetables roasted at the same time to make these sheet pan fish tacos.
Servings 4
Calories 374kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 374kcal