Easy Sheet Pan Fish Tacos

Name: Easy Sheet Pan Fish Tacos
Total time: 30
Yield: 4
Ingredients: 1 tablespoon chili powder; 1 teaspoon ground paprika; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 3 tablespoons olive oil; 4 (5 ounce) mahi mahi fillets; 8 small flour tortillas; 1 medium lime, cut into wedges; 4 cups coleslaw mix; 0.5 cup finely chopped fresh cilantro; 1 medium jalapeno pepper, seeded and minced; 2 tablespoons olive oil; 1 medium lime, juiced; 1 teaspoon red wine vinegar; 0.25 teaspoon garlic powder; 0.25 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 1 (8 ounce) container sour cream; 1 canned chipotle pepper in adobo, finely chopped; 1 tablespoon adobo sauce; 0.25 teaspoon kosher salt

Recipe by Nicole McLaughlin from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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1 tablespoon chili powder
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1 teaspoon ground paprika
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1 teaspoon ground cumin
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1 teaspoon onion powder
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1 teaspoon kosher salt
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0.5 teaspoon ground black pepper
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3 tablespoons olive oil
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4 (5 ounce) mahi mahi fillets
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8 small flour tortillas
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1 medium lime, cut into wedges
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4 cups coleslaw mix
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0.5 cup finely chopped fresh cilantro

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1 medium jalapeno pepper, seeded and minced
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2 tablespoons olive oil
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1 medium lime, juiced
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1 teaspoon red wine vinegar
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0.25 teaspoon garlic powder
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0.25 teaspoon kosher salt
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0.25 teaspoon ground black pepper
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1 (8 ounce) container sour cream
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1 canned chipotle pepper in adobo, finely chopped
•

1 tablespoon adobo sauce
•

0.25 teaspoon kosher salt

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
Char tortillas over a gas flame.
Remove fish from the oven and flake it with a fork.
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.