Sheet Pan BBQ Fish Tacos With Mexi Corn

This easy fish tacos and fantastic sheet pan dinner are from Julie Grimes’ $10 Dinners: Delicious Meals for a Family of 4 that Don’t Break the Bank.

Sheet Pan BBQ Fish Tacos With Mexi Corn
Sheet Pan BBQ Fish Tacos With Mexi Corn



  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • Pinch of ground cayenne pepper
  • 1 tablespoon canola oil
  • 1 teaspoon agave nectar
  • 1 garlic clove, minced
  • 2 (8-ounce) tilapia fillets


  • 4 ears fresh corn on the cob
  • 2 tablespoons melted butter
  • 2 tablespoons Mexican crema or sour cream
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • Pinch of ground cayenne pepper
  • 1 green onion, trimmed and thinly sliced


  • 1/2 cup chopped fresh avocado
  • 1 tablespoon fresh lime juice
  • 2 cups shredded green cabbage
  • 1/2 cup quartered cherry tomatoes
  • 2 green onions, thinly sliced
  • 1 tablespoon canola oil
  • Salt and pepper to taste


  • 8 (6-inch) flour tortillas

How to Make It

Step 1

Preheat the broiler to high. Prepare the Fish: Combine the first 5 ingredients in a small bowl; stir in 1 tablespoon canola oil, agave nectar, and minced garlic. Rub the mixture evenly over the fish; let stand 15 minutes.

Step 2

Prepare the Corn: Line a small baking sheet with foil. Arrange the corn at one end of the prepared pan; brush one side of each ear with 1 tablespoon melted butter. Broil for 5 to 6 minutes or until blistered. Turn the corn over; brush with the remaining butter.

Step 3

Place the fish on the opposite end of the baking sheet from the corn. Broil 6 minutes or until the fish is done and the corn is blistered. Stir the zest into the crema. Combine 1/2 teaspoon salt, 1/8 teaspoon smoked paprika, and pinch of cayenne; sprinkle evenly over the corn. Drizzle the crema on the corn and top with the green onion.

Step 4

Prepare the slaw: Toss the avocado with the juice. Place the cabbage, tomatoes, and 2 sliced green onions in a medium-size mixing bowl. Add the avocado mixture and 2 teaspoons canola oil to the slaw; toss. Season to taste with salt and pepper.Step 5

To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.

Open Next Page To See More!
Don't forget to share

About the author


Leave a Comment