This sheet pan meal features fish as the star protein. A creamy chipotle sauce kicks up the flavor and can be added or subtracted based on your family's taste preferences.
- 1 lb. frozen fish fillets, thawed (I used Swai because it’s super economical and very mild in flavor; my family also likes Tilapia)
- Your favorite Creole or Cajun seasoning, to taste
- 1 pint grape tomatoes
- 2 cups frozen corn
- 2 zucchini, skin on, sliced into ½” slices
- Corn tortillas
- Olive oil, for drizzling
- Juice and zest of 1 lime
- 1-2 Tbs. honey
- 1/2 cup of mayonnaise
- 1/2 cup of ranch dressing
- Chipotle sauce or minced chipotles
Preheat oven to 400 degrees F.
Combine mayonnaise with ranch dressing; stir in desired amount of chipotle sauce or minced chipotles (they are smokey and hot!). Set aside.
Lightly spray a rimmed baking sheet with nonstick spray.
Season fish fillets to taste with seasoned salt; place fish fillets onto center of prepared baking sheet.
In a mixing bowl, add tomatoes, corn and zucchini; drizzle with a bit of olive oil, juice and zest of lime, and honey; gently toss to coat veggies, using two spatulas. Spread prepared vegetables around the fish fillets in a single layer; season dressed veggies to taste with seasoned salt.
Roast the fish and vegetables in the oven for 15-20 minutes, or just until the fish easily flakes with a fork at the center of each fillet.
Prepare fish tacos by filling warm corn tortillas with prepared fish and vegetables, topping each taco with desired amount of Creamy Chipotle Sauce. Drizzle tacos with more lime juice, if desired.