Mexican
flat lay shot of a rectangular pale blue serving platter with cod and fajita veggies next to a plate of warm flour tortillas for making sheet pan fish fajitas.

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Take a virtual trip to Mexico with these ridiculously easy ones Pan-fried fish fajitas! With lemon-herb buttered cod fillets, tender roasted peppers, and caramelized onions, all nestled in warm flour tortillas, this one-skillet wonder is the easy, breezy, Lent-friendly recipe you need in your life.

flat shot of a pale blue rectangular serving platter with cod and fajita vegetables next to a plate of warm flour tortillas for making sheet pan fish fajitas.flat shot of a pale blue rectangular serving platter with cod and fajita vegetables next to a plate of warm flour tortillas for making sheet pan fish fajitas.

Why you’ll love this fish fajita recipe

  • The convenience of a single dish means more time spent and less time cleaning!
  • Wild cod fillets with butter and herbs from Morey’s Seafood I am marinated and ready to eat, so there’s one less step between you and a delicious dinner. Plus, since they’re frozen, you can always have a healthy meal on hand!
  • Packed with lean fish and vegetables, this sheet pan meal is healthy and easy.

Ingredients and substitutions

The complete list of ingredients, quantities and instructions can be found in the printable recipe card below.

flat shot of the ingredients needed to make easy fish fajitas. flat shot of the ingredients needed to make easy fish fajitas.
  • Wild cod fillets with butter and herbs from Morey’s Seafood: These marinated fish fillets are a lifesaver on busy nights! No Morey? No problem. Try this cod with butter and lemon recipe.
  • Peppers: I like to use a variety of yellow, orange, and red peppers to get as much rainbow on the plate as possible. Feel free to use any peppers you like.
  • Red onions:I love red onions for this recipe for their bright color, but feel free to substitute white or yellow onions!
  • Olive oil: All you need is just your regular cooking oil.
  • Fajita Seasoning: I kept it simple with chili powder, lemon pepper, and salt.
  • Flour Tortillas: There’s nothing like homemade tortillas, but store-bought ones are great for convenience.

How to Prepare Fish Fajitas

Step 1: Preheat oven at 375 degrees. F and line a baking tray with aluminum foil.

Step 2: Add the vegetables AND drizzle with olive oil and sprinkle the dressing. Using your hands, mix well to coat and spread into a single layer.

Step 3: Cook.

  • From Frozen: If the fish is frozen, place the fish fillets in the center of the pan and bake for 28-30 minutes.
  • Thawed: If the fish is thawed, cook the vegetables first for 15 minutes, then add the chilled fish and cook for another 15 to 18 minutes.

Step 4: Flake fish using a fork.

Step 5: Serve with warmed flour tortillas, classic guacamole, lemon wedges, pico de gallo or your favorite salsa or hot sauce.

hand using a wooden spoon to spoon fresh guacamole onto a plate of easy seafood fajitas. hand using a wooden spoon to spoon fresh guacamole onto a plate of easy seafood fajitas.

Optional variations

As much as I love the Mexican Fish Fajitas recipe as written, there’s a lot of leeway to make it your own. Here are just a few ideas to get you started:

  • Try a different white fish: Feel free to swap in the flaky white fish of your choice. Swai, pollock, haddock or tilapia are all great choices! Just be sure to adjust the cooking time based on the thickness of the fillets.
  • Shrimp Fajitas: Aside from Morey’s delicious pre-seasoned seafood, one of my favorites in the freezer is frozen shrimp—they thaw quickly, so dinner is never far from reach.
  • Burrito Bowl: Omit the flour tortillas and serve baked cod and fajita vegetables on a bed of cilantro, lime and black bean rice.
Terracotta plate with a blue edge with two assembled and garnished fish fajitas. Terracotta plate with a blue edge with two assembled and garnished fish fajitas.

Tips in vogue

Pairing these seafood fajitas with a variety of classic toppings would elevate the flavors wonderfully. Think of the tangy flavor of Taqueria Salsa Verde, the refreshing tartness of Avocado and Tomatillo Salsa, or the creamy richness of Avocado Lime Crema. You can also add a spicy touch with the classic Salsa Verde or Salsa Roja, or opt for the creamy Crema Mexicana. For a delicious crunch and contrast, consider serving them with some coleslaw for fish tacos.

Tips and tricks from the experts

  • Marinade magic: The heart of every fajita is the marinade. If you don’t have Morey fillets on hand, whisk together a little olive oil, lemon juice, garlic powder, onion powder, a pinch of chili powder, and a pinch of salt and pepper. Follow these ingredients: Cod with butter and lemon recipe. Let your fish soak in this magical mixture for at least 30 minutes, but no more than about 2 hours – a delicate balance is key as you don’t want the lime juice to start “cooking” your fish before it reaches the baking tray .
  • Vegetarian vibes: Don’t skimp on vegetables! Peppers and onions are traditional favorites, and for good reason. Slice them thin so they cook quickly and get that perfect charred edge that adds a smoky depth to your fajitas.
  • Warm, toasted tortillas: Your tortillas are just as important as what’s in them. Heat them on a pan or directly over the stove flame for that authentic slightly charred taste. It makes all the difference in the world, trust me. Plus, it makes them more flexible for all the delicious filling you’re about to add.
  • Seasonings: Here’s where you can really customize your cod fajitas. Offer a variety of toppings such as sliced ​​avocado, fresh cilantro, sour cream and lime wedges. (See serving and garnish suggestions above.) Encourage everyone to get creative and customize their own fajitas.

Instructions for storage and heating

Taking a little more care when storing and reheating fish fajitas can make all the difference in enjoying your meal the second time around. That’s how:

  • Cool before storing: Let the cooked cod, vegetables and all other components cool to room temperature before storing.
  • Refrigeration: Fajita fish and vegetables can be refrigerated for up to 3 days.
  • Pan: The best way to reheat cod and vegetables is in a pan over medium heat. This method helps restore some of the original texture and flavor. Add a little water or stock to the pan to prevent drying out and cover to gently steam the fish and vegetables until heated through.
  • Oven: Preheat the oven to 175°C (350°F). Arrange the fish and vegetables on a baking tray lined with baking paper. Cover the entire dish with aluminum foil to prevent the fish from drying out and heat it for about 10 to 15 minutes or until completely hot.
  • Microwave (last resort): If you have difficulty, you can use the microwave, but be careful as it can make the fish rubbery. Use a microwave-safe container, cover it with a damp paper towel to add moisture, and heat over low heat in short bursts, stirring occasionally, until thoroughly heated.
  • Final touches: After reheating, don’t forget to refresh your dish with some tasty toppings! A squeeze of fresh lemon or lime, a sprinkle of fresh cilantro, or a dollop of guacamole can help make your reheated cod fajitas taste fresher than they are.

Frequent questions

What is the best fish fajita?

I personally love any flaky white fish like cod, tilapia or halibut. The shrimp are great too!

What is the difference between fish tacos and fish fajitas?

Fish tacos typically consist of a soft corn tortilla cradling morsels of lightly battered and fried or grilled naked fish. The taco is then adorned with a variety of fresh toppings: think kale slaw, a drizzle of creamy salsa, maybe a sprinkle of cilantro and a squeeze of lime.

These fish fajitas, however, are served on flour tortillas and feature strips of marinated and baked fish served alongside classic fajita vegetables.

Do I need a cast iron skillet to make fajitas?

No! With my simple sheet pan method, you can have baked fajitas ready in no time.

Other Mexican fish recipes

If you make this recipe let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

flat shot of a pale blue rectangular serving platter with cod and fajita vegetables next to a plate of warm flour tortillas for making sheet pan fish fajitas.flat shot of a pale blue rectangular serving platter with cod and fajita vegetables next to a plate of warm flour tortillas for making sheet pan fish fajitas.

Fish fajitas

Take a virtual trip to Mexico with these ridiculously easy pan-fried fish fajitas! With lemon-herb buttered cod fillets, tender roasted peppers, and caramelized onions, all nestled in warm flour tortillas, this one-skillet wonder is the easy, breezy, Lent-friendly recipe you need in your life.

  • Preheat oven to 375 degrees. F and line a baking tray with aluminum foil.

  • Add the vegetables, drizzle with olive oil and sprinkle with the dressing. Using your hands, mix well to coat and spread into a single layer.

  • Frozen: If the fish is frozen, place the fish fillets in the center of the baking dish and bake in the oven for 28-30 minutes.

  • Thawed: If the fish is thawed, cook the vegetables first for 15 minutes, then add the chilled fish and cook for another 15 to 18 minutes.

  • Shred the fish using a fork.

  • Serve with warmed flour tortillas, classic guacamole, lemon wedges, pico de gallo, or your favorite salsa or hot sauce.

Calories: 187kcal, Carbohydrates: 7G, Protein: 21G, Fat: 8G, Saturated fats: 1G, Polyunsaturated fats: 1G, Monounsaturated fat: 5G, Cholesterol: 49mg, Sodium: 663mg, Potassium: 700mg, Fiber: 3G, Sugar: 4G, Vitamin A: 3138UI, C vitamin: 116mg, Soccer: 32mg, Iron: 1mg

This post is in collaboration with Morey’s Seafood. As always, thank you for reading and supporting the companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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