Whole30 Sheet-Pan Fish Fajitas | Paleo & Gluten-Free Recipe

Sheet pan Paleo dinners are my go-to for busy weeknights. This Whole30 sheet pan fish fajitas recipe is fast and simple, ready in under 30 minutes. Tender, seasoned cod bakes alongside peppers and onions, and you can serve it over cauliflower rice, in lettuce cups, or as taco bowls. Sheet pan Whole30 meals make dinner quick and keep cleanup to a minimum.

While any firm white fish will work, cod is my top pick for this Whole30 sheet pan fish fajitas. It cooks quickly, soaks up the spices, and flakes beautifully when baked. If you prefer, substitute mahi-mahi, snapper, or even salmon depending on availability.

Living far from the coast, fresh seafood can be harder to find. I try to prioritize wild-caught options when possible and avoid farmed, heavily treated fish when my budget allows. When good-quality wild fish appears at the fishmonger, I get excited—fresh seafood makes a big difference in simple recipes like this.

With a pound of cod and a few fresh vegetables, this sheet pan recipe comes together using pantry spices and minimal prep. It’s light and refreshing for spring but works year-round. Serve the fish and roasted vegetables over cauliflower rice, spoon them into lettuce cups, or build a burrito-style bowl—this recipe adapts well to meal prep and family dinners.

This dish is perfect for meal prep because it reheats well and can be used in different ways throughout the week. Whether you’re cooking for one or feeding a family, the sheet pan format keeps things simple and minimizes dishes—exactly what you want on a busy night.

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Print

Whole30 Sheet Pan Fish Fajitas (Paleo + Gluten Free)

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4

Ingredients

• 1 pound cod, cut into 2” pieces or strips
• 3 bell peppers, any color, sliced
• 1 large white onion, sliced
• 1 lime, juiced (about 4 tablespoons)
• 2 tablespoons avocado oil
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried parsley
• 1 teaspoon chipotle powder
• 1/2 teaspoon coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional toppings and garnish: cilantro, green onion, avocado, guacamole, pico

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with foil for easy cleanup.
3. In a medium bowl, combine the dried seasonings and set aside.
4. Arrange the sliced onions and peppers on the sheet pan. Drizzle with 2 tablespoons avocado oil, add the minced garlic and the juice from half the lime.
5. Use your hands to toss the vegetables on the sheet pan, coating them evenly with oil, garlic, and lime juice.
6. Sprinkle half of the seasoning mixture over the vegetables and toss to coat evenly. Spread the vegetables in a single layer.
7. Bake the vegetables for 12 minutes.
8. While the vegetables bake, place the cod in a bowl with the remaining seasoning mixture. Add 1 tablespoon oil and the juice from the remaining half lime.
9. Gently rub the seasonings into the fish so each piece is well coated.
10. Remove the sheet pan from the oven, stir the vegetables, and arrange the fish pieces on the pan among the veggies.
11. Return to the oven and bake an additional 10–12 minutes, until the fish flakes easily with a fork.
12. Remove from the oven and serve over cauliflower rice, in lettuce cups, or as tacos. Enjoy!

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