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.
3large Tilapia fillets, or any mild white fish fillets such as Swai, Cod, Halibut, Grouper (approx. 1 lb.)
1 1/2tsp.ground cumin
1 1/2tsp.ground paprika
1 tsp. kosher salt
Sweet Potato Hash
3-4 Tbs.olive oil, divided use may substitute vegetable or canola oil
2large sweet potatoespeeled and chopped into 3/4-inch cubes
1small yellow oniondiced
1medium red or green bell pepperseeds and membranes removed, diced
1cupfrozen sweet cornthawed, may substitute canned corn, drained
1cup cooked black beansdrained and rinsed
1 lime zest and juice
corn tortillas (or small flour tortillas, if preferred) browned in a bit of hot oil, if desired
Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with heavy-duty foil. In a large mixing bowl, combine the spices with the salt; add the sweet potato chunks along with a good drizzle of olive oil, tossing evenly to coat. Spread the seasoned sweet potatoes over the baking sheet in a single layer.
Roast the sweet potatoes, uncovered, on the center oven rack for 10 minutes; remove the baking sheet from the oven, pushing the partially-cooked sweet potatoes to one side. Place the tilapia fillets in a single layer on the vacant side of the baking sheet. Roast the sweet potatoes and fish for 12-15 minutes or until the sweet potatoes are fork-tender and the fish is done and 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.
In a large skillet over medium high heat, heat the remaining 1 Tbs. olive oil. When the oil is hot, add the diced onions and red bell peppers; sauté until caramelized, 8-10 minutes, adding the garlic to the skillet during last 5 minutes. Stir in the corn, black beans, cilantro, and roasted sweet potatoes; drizzle the prepared honey/lime mixture over the hash, tossing gently to coat. Divide the prepared sweet potato hash between warm corn tortillas, then crumble the fish and place it over the top. Serve at once!
Course: Main Course
Keyword: Easy sheet pan dinners, fast sheet pan meals, fish tacos, tilapia