Fish Finger Sheet Pan Fajitas with Cherry Tomato Salsa | One Pot One Portion
These easy sheet pan fish finger fajitas are the perfect 20 minute meal because they only use one pan and they use easily accessible ingredients (who doesn't have a packet of fish fingers in the freezer?). Fajitas are a classic family meal but this single-serve version is just as quick to whip up. I've livened this up with a zingy, fresh tomato and herb salsa that really brings the dish to life.
Hello readers! I'm Eleanor..
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About this dish
Welcome back to episode 144 of one pot one portion. This is the series for people who cook, eat or live alone and are tired of washing up and in today’s episode we are making fish fajitas with one of the best ingredients around, the fish finger!
A childhood staple for many, here its getting a little make over in these fresh and spicy fajitas. You can use fresh or frozen fish fingers (the size may vary how many you need so judge this based on how many you would eat as one serving), but don't skip the fresh cherry tomato salsa! This is made with cherry tomatoes, spring onion/scallion, coriander, red chili, lime juice, olive oil and salt. It adds a punch of flavour but also zingy freshness which takes these fish finger fajitas to the next level.
All made in one pot, of course, we’re roasting the fish fingers on top of spiced onions and peppers then serving with the zingy tomato and herb salsa, sour cream and lots of lime juice. The perfect mid week meal for one!
If you like this recipe you might also like my other one pot one portion fish recipes including my Thai Red Curry Salmon Noodles, my Cod Provençal or my Kale, Salmon & Sweet Potato Salad.
Why you want to make this recipe
20 minute meal
This recipe only takes about 20 minutes. This is a 20 minute sheet pan meal that can be cooked in the oven or in the air fryer.
One Pot Recipe
As with all of my recipes, this is a one pot dish or one pan dish, which makes every meal time easier and more enjoyable.
Single-Serve
Again, as always, this recipe is for single-serve tacos so you can make this just for yourself! Though it would be very easy to scale up to serve multiple people if needed.
Ingredients and Tools
Fish Fingers/Fish Goujons
- You can use fresh or frozen fish fingers, or goujons for this recipe. The aim is to replicate, in some way, the flavour and texture of a fried fish taco so you're looking for pieces of white fish coated in either a breadcrumb coating or a batter. Choose your favourite!
Onions & Peppers
- Onions and peppers are essential for fajitas and here we're cooking them with cumin, oregano, hot paprika, chilli powder and salt. The fish fingers are cooked on top of the onions and peppers to keep this one-pan.
Seasonings
- Spices add all the flavour to a fajita and here we're using a mix of ground cumin, oregano, hot paprika and chili. We're also adding flavour with the salsa, lots of lime juice and salt.
Cherry Tomato Salsa
- The salsa is super easy to throw together, and you could use a mini chopper if you wanted to. It consists of cherry tomatoes, red chili, fresh coriander/cilantro, spring onion/scallion, lime juice, olive oil and salt. It really brings the dish to life!
Sour Cream
- The perfect topping to any fajita is sour cream! The creaminess balances perfectly with the zingy salsa and the crispy fish.
Step by step instructions
Bake the fish fingers and vegetables: Add little olive oil to an oven proof dish or sheet pan. Add the onion, pepper and spices. Season well with salt and mix together to combine. Lay the fish fingers on top of the onions and pepper. Season with more salt and squeeze over the juice of 1/2 lime. Bake in the oven or air fryer for 15-20 minutes until the fish fingers are cooked and crispy and the onions and pepper have softened slightly but still have a bit of a crunch.
Make the salsa: While that's baking, mix together all the ingredients for your salsa and season with a little salt.
Assemble the fajitas: Once the fish fingers and vegetables are cooked, lay out your tortilla and spoon over the onions and peppers. Lay the fish fingers over the top the dollop over sour cream and spoon over the salsa. Finish with an extra squeeze of lime and enjoy.
Variations, substitutions or modifications
Gluten-Free:
To make this recipe gluten-free you'll want to use gluten-free tortillas/tacos and fish fingers.
Vegetarian/Vegan:
You could use vegetarian/vegan fish fingers for this recipe (I used to love these when I was vegan) or you could replace with tofu, different veggies or meat-free chicken tenders.
FAQs
Can I make fajitas in the air fryer?
- Yes! These baking sheet fajitas can be made in either the oven or the air fryer. If using an air fryer, follow the oven instructions below but take 3-5 minutes off the cooking time, as everything will cook slightly quicker.
Can I make sheet pan chicken fajitas?
- You could easily use chopped chicken breast or chicken thighs instead of fish fingers here to make sheet pan chicken fajitas. Simply slice them up, double up on the seasonings and mix with the onions and peppers. Cook for 15-20 minutes.
Can I make a double portion?
- You can easily double up this single-serve recipe just by doubling the ingredients.
If you like this recipe you might also like my other one pot one portion fish recipes including my Thai Red Curry Salmon Noodles, my Cod Provençal or my Kale, Salmon & Sweet Potato Salad.
Ingredients
For one serving, you need:
- Extra Virgin Olive Oil
- 1/2 White Onion, finely sliced
- 1/2 Red or Yellow Bell Pepper, finely sliced
- 1/2 tsp each of Ground Cumin/Cumin Seeds, Dried Oregano, Chilli Powder, Hot Paprika
- 2-4 Fish Fingers/Fish Goujons (depending on the size, you can choose how many you would like to eat)
- Juice of 1/2 Lime
- Salt
- Black Pepper
For The Salsa:
- 3-4 Cherry Tomatoes, cut into small pieces
- 1 Spring Onion/Scallion, finely chopped
- Handful of Fresh Coriander/Cilantro, finely chopped
- 1/2 Red Chili, finely chopped
- Juice of 1/2 Lime
- Drizzle of Olive Oil
- Salt
To Serve:
- 1-2 Flour Tortillas, warmed up in the microwave or lightly toasted over the stove.
- Sour Cream
- Extra Lime Juice
Instructions
- Preheat the oven/air fryer to 200ºC/180ºC fan.
- Add little olive oil to an oven proof dish or sheet pan. Add the onion, pepper and spices. Season well with salt and mix together to combine.
- Lay the fish fingers on top of the onions and pepper. Season with more salt and squeeze over the juice of 1/2 lime.
- Bake in the oven or air fryer for 15-20 minutes until the fish fingers are cooked and crispy and the onions and pepper have softened slightly but still have a bit of a crunch.
- While that's baking, mix together all the ingredients for your salsa and season with a little salt.
- Once the fish fingers and vegetables are cooked, lay out your tortilla and spoon over the onions and peppers. Lay the fish fingers over the top the dollop over sour cream and spoon over the salsa. Finish with an extra squeeze of lime and enjoy.
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Meal Plans & More...
Subscribe to my newsletter for weekly meal plans, for one! I select 5 one pot one portion recipes that use similar ingredients and include your shopping list plus recipe notes, ingredient swaps and tips and tricks for using up leftovers. Take a look at the first one here...
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In a way, this linguine changed my life. It was the first recipe in the series to take off on social media, bringing new people and new opportunities into my life. It’s an exceptionally simple recipe that uses the same water to cook both the pasta and the vegetables, which you then use to create a velvety, carbonara-esque sauce with the cheese and egg. I’ve retested this and tweaked it since its original conception and, though I can’t promise it will change your life, I can promise it will be delicious.
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This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around. Cabbage, spring onions, carrots and courgettes work really well and provide a nice balance of moisture and crunch, but peppers, potatoes, mushrooms or leafy greens are good alternatives. Depending on the vegetables you use, you may need more or less water to make the light batter so adjust as necessary.
Prawn & Mango Salad
The perfect fresh, but still flavourful, summer salad! This is a beautiful fragrant salad with a creamy, zingy coconut milk dressing. With just a little bit of chopping and a minute of whisking, you’ve got a gorgeous summer lunch, perfect for working from home, taking lunch to the office or a sunny meal in the garden this weekend.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
This recipe book is stunning and fulfils its role brilliantly in catering for individuals who want to eat delicious meals, but don't want to prepare family sized portions or devote their entire evening to cooking. Who'd believe you could make an entire roast for one person and only use one pan in the process! She is a genius and I couldn't recommend this book any more highly.
One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
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