Seafood

Sheet Pan Fish Tacos

Five corn tortillas with black beans, scrambled eggs, and avocado on a wooden board. The tortillas appear lightly charred, and the toppings are evenly distributed. - 1

Prep

15 minutes

Cook

30 minutes

Yield

12 tacos

Sheet Pan Fish Tacos are a great, healthy dinner option that takes minimal prep work (and clean-up). You’re going to love this dish when you’re short on time.

These Sheet Pan Fish Tacos are the perfect solution to those busy weeknights when you just don’t know what to make for dinner. They are made with salmon, and are topped with a fresh avocado salsa, onions and black beans. Not only are these so good for you but they’re so easy to make! You’re going to love them!

❤️ Why You’ll Love Sheet Pan Fish Tacos

Easy: The best part about a sheet pan meal is how easy they are. Throw the ingredients onto a pan, cook it up, and voila, you have a full dinner ready-to-eat.
Quick Clean-Up: Sheet pan meals are really easy to clean-up because they essentially mainly only require one pan. That means that you won’t be in the kitchen all night cleaning up after enjoying your meal.
Healthy: Fish is a great lean source of protein, and omega-3 fatty acids. It’s so good for you and these Sheet Pan Fish Tacos pack on the nutrients and vitamins.

A tray of baked salmon is flanked by sautéed cabbage on one side and black beans on the other. The tray is placed on a kitchen counter with ceramic dishes, a plant, and a white bowl with a green salad in the background. - 3

🍲 Ingredients

Black Beans – Black beans are nutritional powerhouses and they’re so easy to incorporate into salads, bowls, tacos, and everything in between. They are a great source of plant-based protein and fiber, good for your gut, and rich in antioxidants.

Salmon – Salmon is a great source of lean protein and is also so versatile. You can make tacos with it, add it to salads, eat it on its own, and the list goes on. Salmon is a great source of omega-3 fatty acids It also is full of essential nutrients like vitamin D, and is something I’m always trying to add more of in my diet because it’s such a superfood.

A hand holding a taco with a charred tortilla filled with black beans, chicken, cheese, and guacamole. More tacos on a blurred background, on a light-colored table. - 4

👩‍🍳 How to Make Sheet Pan Fish Tacos

Preheat the oven to 400F and line a baking sheet with parchment paper.
Make the salsa: Add the diced avocado, finely diced jalapeno, chopped fresh cilantro, pressed garlic, lime juice, diced red onion and salt. Gently stir to combine and set aside.
Make the salmon filling: To a food processor add the fresh cilantro, jalapeno, chopped onion, garlic cloves, onion powder, garlic powder, salt, pepper, ground paprika and chili powder. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the feta and 1 tbsp olive oil, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside. Add an extra tbsp olive oil if needed.
To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling. Set aside.
Add the sliced onion to one side of the parchment paper lined sheet pan. Season with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to combine and bake the onions for 10 minutes.
Remove the pan from the oven and push the onions to one side. Next add the black beans along with olive oil, onion powder, garlic powder, salt, pepper, smoked paprika and chili powder. Toss to combine and move to the other side of the pan.
Gently place the stuffed fish filet in the middle of the pan and drizzle with a little bit of olive oil. Put back in the oven for 15-18 minutes or until the fish filling is cooked through.
Set aside the sheet pan while you toast / char the tortillas in a frying pan or grill pan.
Once the tacos are all charred, use a fork to flake the stuffed salmon into pieces and then assemble the tacos. Place some onions on a charred soft taco followed by the black beans and salmon pieces and top with the avocado salsa. Enjoy immediately!

🗒 Tips and Tricks

Pat It Dry: Pat your fish dry with a paper towel. By removing excess moisture your fish will brown perfectly.
Cooking Time: Fish cooks quickly so make sure you keep your eye on it and ensure you don’t overcook it. The fish is done when it flakes with a fork.
Sheet Pan: Line your sheet pan with parchment paper to allow for easy clean-up. You also should opt for a sheet pan with rimmed edges to make sure any of the juices stay within the pan and not in your oven.
Get Creative: Tacos are totally versatile. You can swap any of the toppings to make them your own and get your kids involved in the kitchen to build their own tacos for dinner.

🗒 Variations

If you like these Sheet Pan Fish Tacos, try one of my other sheet pan taco recipes such as my Salmon Tacos or my Sheet Pan Steak Fajitas.

🗒 Substitutions

Salmon: You can substitute salmon for trout or you can easily swap it for any other kind of fish or seafood.
Avocado Salsa: You can use Mango Salsa or Grilled Pineapple Salsa instead of the avocado salsa if you want to get creative.
Feta: Swap the feta cheese for whatever your fav kind of cheese is. Cotija is a great option!

🗒 Best served with

Homemade Guacamole
Pickled Onions
Pickled Jalapenos

👝 How to Store Leftovers

I always like assembling tacos fresh to avoid them from getting soggy. So if you can keep the toppings separate from the tortillas, that’ll be best. Either way, you can store leftovers in the fridge for up to 3 days.

🤔 Common Questions

Both corn and flour tortillas work great in this recipe. Corn are naturally gluten-free so they can be a great option if you’re trying to make these tacos gluten-free.

Absolutely! If you can’t eat seafood or aren’t a fan, you can swap it out for your fav protein like shredded chicken, or ground turkey.

Use your favorite sauce on these tacos like hot sauce or a lime crema. You can also add any veggies (fresh or cooked) to these. Get creative!

Sheet Pan Fish Tacos

Video

Ingredients1x2x3x

For the avocado salsa

2 avocado, peeled, pitted and diced
1 jalapeno, finely diced
¼ cup chopped fresh cilantro
1 garlic clove, pressed
4 tbsp lime juice (about 2-3 limes)
¼ cup diced red onion
½ tsp kosher salt

For the salmon

1 large salmon filet (tail part) – about 600-650g / 1.3-1.4 lbs
⅓ cup fresh cilantro
1 jalapeno, deseeded
½ white onion, chopped
2 garlic cloves
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
¼ tsp ground pepper
¼ tsp ground smoked paprika
¼ tsp chili powder
140-150 g (5oz) tajin-flavoured crumbled feta cheese (or plain crumbled feta cheese)
1 tbsp extra virgin olive oil

For the onions

1 large white onion, thinly sliced
1 tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp ground pepper

For the black beans

540 ml (19oz) can black beans, drained and rinsed
2 tbsp extra virgin olive oil
¼ tsp onion powder
¼ tsp garlic powder
1 tsp kosher salt
½ tsp ground pepper
¼ tsp ground smoked paprika
1 tsp chili powder

For serving

12 small soft tacos (corn or flour)

Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper.
Make the salsa: Add the diced avocado, finely diced jalapeno, chopped fresh cilantro, pressed garlic, lime juice, diced red onion and salt. Gently stir to combine and set aside.
Make the salmon filling: To a food processor add the fresh cilantro, jalapeno, chopped onion, garlic cloves, onion powder, garlic powder, salt, pepper, ground paprika and chili powder. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the feta and 1 tbsp olive oil, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside. Add an extra tbsp olive oil if needed. https://www.foodbymaria.com/wp-content/uploads/2025/03/filling.mp4
To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling. Set aside. https://www.foodbymaria.com/wp-content/uploads/2025/03/stuff-fish.mp4
Add the sliced onion to one side of the parchment paper lined sheet pan. Season with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to combine and bake the onions for 10 minutes.
Remove the pan from the oven and push the onions to one side. Next add the black beans along with olive oil, onion powder, garlic powder, salt, pepper, smoked paprika and chili powder. Toss to combine and move to the other side of the pan. https://www.foodbymaria.com/wp-content/uploads/2025/03/sheetpan.mp4
Gently place the stuffed fish filet in the middle of the pan and drizzle with a little bit of olive oil. Put back in the oven for 15-18 minutes or until the fish filling is cooked through.
Set aside the sheet pan while you toast / char the tortillas in a frying pan or grill pan.
Once the tacos are all charred, use a fork to flake the stuffed salmon into pieces and then assemble the tacos. Place some onions on a charred soft taco followed by the black beans and salmon pieces and top with the avocado salsa. Enjoy immediately! https://www.foodbymaria.com/wp-content/uploads/2025/03/assemble-3.mp4

Notes

This recipe is so versatile. If black beans aren’t for you, try a small white bean. Or, double up on the vegetables and add a couple sliced bell peppers to the onion mixture instead.
We love sheet pan tacos. If you love this recipe, try our Sheet Pan Steak Fajitas
If you love the salmon in this recipe, try our Shrimp, Feta + Spinach Stuffed Salmon

Nutrition

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Sheet Pan Fish Tacos

Ingredients

For the avocado salsa

2 avocado, peeled, pitted and diced
1 jalapeno, finely diced
¼ cup chopped fresh cilantro
1 garlic clove, pressed
4 tbsp lime juice (about 2-3 limes)
¼ cup diced red onion
½ tsp kosher salt

For the salmon

1 large salmon filet (tail part) – about 600-650g / 1.3-1.4 lbs
⅓ cup fresh cilantro
1 jalapeno, deseeded
½ white onion, chopped
2 garlic cloves
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
¼ tsp ground pepper
¼ tsp ground smoked paprika
¼ tsp chili powder
140-150 g (5oz) tajin-flavoured crumbled feta cheese (or plain crumbled feta cheese)
1 tbsp extra virgin olive oil

For the onions

1 large white onion, thinly sliced
1 tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp ground pepper

For the black beans

540 ml (19oz) can black beans, drained and rinsed
2 tbsp extra virgin olive oil
¼ tsp onion powder
¼ tsp garlic powder
1 tsp kosher salt
½ tsp ground pepper
¼ tsp ground smoked paprika
1 tsp chili powder

For serving

12 small soft tacos (corn or flour)