introduction
This recipe makes tasty, quick fajitas using barramundi and roasted veggies on one sheet pan. It cooks fast and cleans up fast. The flavors are warm and fresh.
why make this recipe
You make this when you want a healthy dinner that is easy. It uses one pan, needs little prep, and gives bright peppers and flaky fish. Kids and adults like it.
how to make Sheet Pan Barramundi Fajitas
Season the fish and chop the vegetables. Put everything on a sheet pan, oil and spice it, then roast. Warm the tortillas and add toppings. Serve right away.
Ingredients :
- Barramundi (or any white fish)
- Bell peppers
- Onions
- Warm spices (like cumin, paprika, and chili powder)
- Tortillas
- Toppings (such as avocado, salsa, sour cream)
Directions :
- Preheat the oven to 400°F (200°C).
- Slice the bell peppers and onions.
- Arrange barramundi, peppers, and onions on a sheet pan.
- Drizzle with olive oil and sprinkle with warm spices.
- Roast in the oven for about 15-20 minutes, or until the fish is flaky and the vegetables are tender.
- Serve in warm tortillas with your favorite toppings.
how to serve Sheet Pan Barramundi Fajitas
Warm the tortillas in the oven or on a skillet. Flake the barramundi and place it on the tortillas with the roasted peppers and onions. Add avocado, salsa, and a spoon of sour cream. Serve with lime wedges.
how to store Sheet Pan Barramundi Fajitas
Cool leftovers to room temperature within two hours. Store fish and veggies in an airtight container in the fridge for up to 2 days. Keep tortillas separate in a sealed bag. Reheat gently in the oven or on a skillet.
tips to make Sheet Pan Barramundi Fajitas
- Cut peppers and onions to similar sizes so they cook evenly.
- Pat the fish dry so spices stick and the fish roasts, not steams.
- Use a little extra oil on the vegetables to help them caramelize.
- Check the fish at 12 minutes if your fillets are thin.
- Warm tortillas briefly so they stay soft and fold easily.
variation (if any)
- Use cod, tilapia, or mahi-mahi instead of barramundi.
- Add sliced jalapeño for heat.
- Swap tortillas for lettuce leaves for a low-carb option.
- Add a squeeze of orange or lime to the fish for a citrus note.
FAQs
Q: Can I use frozen barramundi?
A: Yes. Thaw fully and pat dry before roasting.
Q: What if I like more spice?
A: Add extra chili powder or a pinch of cayenne to the spice mix.
Q: Can I make this on the grill?
A: Yes. Use a grill tray or foil and cook until the fish is flaky and veggies are tender.
Q: How do I know the fish is done?
A: The fish is done when it flakes easily with a fork and is opaque all the way through.
For a full recipe example and photos, see Barramundi Sheet Pan Fajitas – Life As A Strawberry.
Print
Sheet Pan Barramundi Fajitas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Quick and easy sheet pan fajitas featuring barramundi and roasted vegetables, perfect for a healthy weeknight dinner.
Ingredients
- 1 lb Barramundi (or any white fish)
- 2 Bell peppers, sliced
- 1 Onion, sliced
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- Tortillas
- Toppings (avocado, salsa, sour cream)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the bell peppers and onions.
- Arrange barramundi, peppers, and onions on a sheet pan.
- Drizzle with olive oil and sprinkle with warm spices.
- Roast in the oven for about 15-20 minutes, or until the fish is flaky and the vegetables are tender.
- Serve in warm tortillas with your favorite toppings.
Notes
Pat the fish dry for better spice adhesion and to avoid steaming. Use a little extra oil for vegetable caramelization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
