These sheet-pan fish tacos with roasted vegetables make an inviting fall meal that’s perfect for busy weeknight dinners.
RECIPES
Mahi-Mahi Tacos
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Serves: 4 (2 tacos each)
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
Blackening Seasoning:
4 tsp Newman’s Own® Organic Paprika
1 tsp Newman’s Own® Coarse Ground Black Pepper
1 tsp brown sugar
1/2 tsp Newman’s Own® Garlic Powder
1/2 tsp Newman’s Own® Himalayan Sea Salt
1/2 tsp Newman’s Own® Ground Mustard Powder
1/2 tsp Newman’s Own® Onion Powder
1/2 tsp Newman’s Own® Oregano Leaves
1/4 tsp Newman’s Own® Ground Cayenne Pepper
Tacos:
1 medium sweet potato, diced
2 cups diced butternut squash
3 tbsp Newman’s Own® Olive Oil, divided
2 cups packed chopped and trimmed kale
4 mahi-mahi fillets (each about 5 oz)
8 corn tortillas (5 inches), warmed according to package directions
3/4 cup Newman’s Own® Pineapple Salsa
1/2 avocado, diced
1/3 cup sour cream
Directions
1
Preheat oven to 425°F.
2
Blackening Seasoning: In small bowl, stir together paprika, black pepper, brown sugar, garlic powder, salt, mustard powder, onion powder, oregano and cayenne pepper
3
In large bowl, toss together sweet potato and squash with 4 tsp oil and 2 tsp blackening seasoning. Arrange in even layer on parchment paper–lined baking sheet (reserve bowl).
4
Bake for 15 minutes.
5
Meanwhile, add kale to reserved bowl, toss with 1 tbsp oil and 1 tsp blackening seasoning. Gently move sweet potato and squash to one third of baking sheet, then transfer kale in center of prepared baking sheet beside sweet potato and squash.
6
Brush fish with remaining oil and season with remaining blackening seasoning. Arrange fish on baking sheet beside kale.
7
Bake for 10 to 12 minutes or until vegetables are tender and fish is cooked through and just starts to flake.
8
Using fork, flake fish into large chunks. In warmed tortillas, assemble roasted vegetables, mahi-mahi, pineapple salsa, avocado and sour cream.
Tip: For spicy blackening seasoning, increase cayenne pepper to 1/2 tsp.
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