Go Back
+ servings

Sheet Pan Fish Tacos

Growing up in Southern California, I love good Baja-style beer battered fish tacos. This is a healthier, quicker alternative that's easier to clean up. Keep all the condiments on the side and let kids or guests top their own tacos. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: Mexican
Servings: 6
Author: msmart


  • 1 1/2 pounds halibut
  • 1 teaspoon seasoning salt I use Redmond Real Salt seasoning
  • 2 limes juiced, plus two additional quartered limes to serve with tacos
  • 6 corn or flour tortillas
  • 1/4 cup cilantro leaves
  • 1 ripe avocado halved and sliced
  • optional condiments: thinly sliced cabbage cilantro, thinly sliced radish, pico de gallo, tomatillo salsa, avocado slices or guacamole


  • Preheat oven to 400 degrees.
  • Place halibut in a shallow bowl and cover with lime juice. Set aside until ready to use, no more than 15 minutes.
  • On a sheet pan lightly coated with olive oil or parchment paper, add the marinated halibut and top with seasoning salt. Discard extra lime juice in the bowl.
  • Roast in the top third of the oven until the fish starts to flake and is opaque, about 10-12 minutes.
  • In a tortilla, place a slice of the cooked fish and top it with cabbage, avocado, cilantro leaves and a dollop of fresh tomatillo salsa or La Taqueria green sauce.