Baja Fish Tacos with Honey-Lime Sweet Potato Hash are to-die-for! These tilapia fish tacos are easy to make and you can have them on the dinner table in a flash. Fish tacos with cabbage slaw are also popular at our house – use this same fish tacos recipe but substitute your favorite creamy slow in place of the sweet potato hash.

Baja Fish Tacos with Honey Lime Sweet Potato Hash Recipe

Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂

Yep. We eat lots of sheet pan dinners around here since they are so fast and easy. Beefy Sheet Pan Quesadillas are a great ground beef meal and when the fam has a craving for Asian flavors, I can whip up Saucy Asian Chicken and Broccoli.

If you keep a package of kielbasa or smoked sausage in your freezer like I do, Honey-Thyme Sausage and Veggie Sheet Pan Dinner hits the spot, as does the Sausage, Potato, and Cabbage Sheet Pan Meal.

Keeping cooked sausage, such as smoked, kielbasa, or Polish sausage in the freezer makes adding meat to any dish super easy since these sausages are already fully cooked. And, they also thaw super quickly.

What to Love About This Recipe –

You can use any mild, white fish that you prefer.
We like corn tortillas in this dish, but feel free to substitute flour tortillas.
It’s a healthy meal that’s easy to make and has lots of flavor!

What ingredients do you need to make Baja Fish Tacos?

Tilapia fillets, or any mild white fish (sometimes I substitute Swai fish fillets)
Spices: cumin, paprika, coriander, cayenne pepper (if desired)
Corn or flour tortillas
Olive oil
Sweet potatoes
Onion
Sweet bell pepper
Garlic
Corn
Black beans
Honey

Which tools are helpful for making fish tacos like these?

Heavy-duty bakeware, such as the rimmed baking sheets in this recipe, is also important for even cooking and quick browning. I like stainless steel or aluminum baking sheets with a 1-inch rim. These will last a long time if you never let them get close to the dishwasher – always hand wash your baking sheets!

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How to Make Easy Tilapia Fish Tacos in 5 Easy Steps –

Preheat the oven to 425 degrees F; line a large rimmed baking sheet with heavy-duty foil. In a large mixing bowl, combine the spices together; remove 1 tsp. of the spice blend, then add the sweet potatoes to the bowl, along with a good drizzle of oil. Toss well, then spread the seasoned sweet potatoes over the prepared baking sheet in a single layer.
Roast the sweet potatoes, uncovered, for 10 minutes; push the sweet potatoes to one side of the baking sheet, then place the tilapia fillets on the other half of the baking sheet. Sprinkle the reserved 1 tsp. of spice blend over the fillets.
Roast the sweet potatoes and fish for 12-15 minutes or until the sweet potatoes are fork-tender and the fish flakes easily at the center when tested with a fork. Meanwhile, in a small bowl, combine the honey with the lime zest and the lime juice; reserve.
To make the hash, cook the onions and sweet bell pepper in a large skillet over medium heat until softened and caramelized; add the garlic during the last 5 minutes. Stir in the corn, black beans, and roasted sweet potatoes. Drizzle the prepared honey/lime mixture over the hash, tossing gently to coat all the vegetables.
Divide the prepared sweet potato hash between warm corn tortillas, then crumble the fish and place it on top. Serve at once!

Common Questions Asked About This Recipe –

Does it take a long time to cook fish?

Not at all! Remember that at 425 degrees F. as in this recipe, it will only take about 12-15 minutes for a thinner fish fillet (such as tilapia) to become fully cooked. Other mild types of fish, such as halibut, grouper, or cod, may take 2-3 minutes longer to cook since they are sometimes a bit thicker.

Is it okay to use frozen Tilapia in this recipe?

Totally. In fact, I prefer to use the frozen tilapia fillets since they come individually quick frozen (called IQF), each one in their own little sealed packet. At my grocer, you can purchase a 2 lb. bag of frozen tilapia fillets or a 5 lb. bag.
IQF fish fillets are super handy since they provide the option of cooking one or two fillets instead of having to cook the entire bag once thawed.

How will I know when the tilapia is fully cooked?

Look for two things to know when fish is fully cooked: First, carefully watch for the change in color. Fish will turn from a pink-ish opaque color (when it’s raw) to white in color once it’s cooked. Secondly, fish is fully cooked when you can insert a fork into the center of a fillet and the fish easily flakes apart as you twist the fork.

So the sweet potatoes and the fish can be cooked at the same time on the same sheet pan?

Yes! Just don’t add the fish to the sheet pan until you’ve partially cooked the sweet potatoes as the recipe directs. Fish much cooks faster than sweet potatoes, so if you put them in together at the beginning of the full cooking time, you’ll have under-done potatoes or over-cooked fish. Yuck!

Is roasting a different technique than baking?

Yes. Roasting is a cooking method that uses dry heat and hot air (typically 425 – 475 degrees F) to cook the food evenly on all sides, enhancing flavor through caramelization and browning.
As a general rule of thumb, if foods have a solid structure, such as vegetables and meats, you can roast them to gain a crispy outer texture, plus caramelization. If you are making foods that aren’t solid before cooking, such as cake batter or bread dough, etc., baking is required, and usually at lower temperatures such as 325 – 375 degrees F.

Are sheet pan meals easy to clean up?

If you remember to first cover the baking sheet with lots of heavy-duty foil, it makes clean up very easy. Once you’ve served the sheet pan meal, remove the foil and toss it away. Your pan should need very little (if any) clean up.

What is HASH, anyway??

Hash is a humble comfort food, typically made of chopped meat, potatoes and fried onions. Born out necessity, hash originated as a way to use up cooked leftovers by chopping the ingredients and putting them all together to make a quick and flavorful one-skillet meal.
Many people are familiar with Corned Beef Hash that is made from the leftovers of a traditional boiled dinner of beef, cabbage, potatoes, and onions that is traditionally served on St. Patrick’s Day.
Hash can also be made as a vegetarian option and makes a beautiful side dish of colorful, bright vegetables.

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