Sheet-Pan Fish Tacos with Cilantro Salsa
Ingredients
- 1.5 lbs white fish fillets (cod or tilapia)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 8 corn tortillas
- 1 cup fresh cilantro, packed
- 1/2 cup sour cream or Mexican crema
- 1 jalapeño, seeded
- 1 clove garlic
- 1 lime, juiced
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled cotija cheese
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Instructions
- 1
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, mix olive oil, chili powder, and cumin; rub over the fish fillets placed on the sheet.
- 3
Bake the fish for 12–15 minutes until it flakes easily with a fork.
- 4
While fish bakes, blend cilantro, crema, jalapeño, garlic, and lime juice until smooth for the salsa.
- 5
Warm tortillas in a dry skillet or microwave.
- 6
Assemble tacos by flaking the fish into tortillas, topping with sliced onions, a drizzle of cilantro salsa, and cotija cheese.
Notes
Using a sheet pan for fish ensures even cooking while keeping the kitchen clean. For a crispier texture, you can broil the fish for the final 2 minutes of the cooking time.
The Story Behind Sheet-Pan Fish Tacos
Fish tacos originate from the coastal regions of Baja California, Mexico, where local fishermen historically combined their fresh catch with simple, bright ingredients. While traditional methods rely on frying, the sheet-pan adaptation honors the Baja flavor profile of chili, lime, and fresh herbs while providing a modern, accessible technique for home kitchens. This preparation celebrates the balance of coastal simplicity and the aromatic intensity of Mexican spices.
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Rick Bayless
Rick Bayless has dedicated his career to authentic Mexican techniques, often emphasizing that the key to great fish tacos lies in the freshness of the seafood and the brightness of the accompanying salsas. He frequently demonstrates how balancing heat, acidity, and herbaceous notes elevates even the simplest roasted proteins.