Lent always inspires me to try more fish recipes, and how can you go wrong with Easy Sheet Pan Fish Tacos, right? I found this recipe in an allrecipes magazine and it has been in my to-try pile for awhile. It was quite tasty, and definitely manageable on a week night, which I don’t always feel about the fried version of fish tacos. The chipotle sauce was really delicious – and easy! I can see making that again for other uses. Since you only need one chipotle pepper and some sauce for this, I will share my tip about canned chipotle chiles again. When you get a can of them and only need one or two for a recipe, freeze the rest of them individually with some sauce in small Ziplocs or an ice cube tray or silicone divided tray to use at a later date. (Don’t forget to label them and I recommend adding the date – which I forgot to do the last time I froze some! 🤦♀️)
Taco night can feel like a lot of steps and dishes, so if you want to make the cabbage slaw a bit easier, I think it would be just as good with only the cabbage mix (or just sliced cabbage) mixed with a tiny bit of salt and a squeeze of lime juice. I don’t think that the red wine vinegar, garlic powder or oil added that much to it. Serve cilantro leaves on the side and you don’t need to chop them to add to the slaw as well. If you have a jalapeño pepper to add, great, but it wasn’t critical. The chipotle sauce has enough kick and you could always add a dash of hot sauce to the tacos if needed. Or you could slice some jalapeños for people to add themselves.
I hope you will try these Easy Sheet Pan Fish Tacos for a meatless meal (or Taco Tuesday) in your house soon!
