• Katherine Arthurs

One Pan Chipotle Fish & Pepper Tacos

I don't know what's the best thing about this recipe...that it is made in ONE PAN or that its fish tacos. I mean TACOS I could have every day. Love the layers of flavors...love the textures, colors and the cocktails and chips that go along with them aren't bad either.


I love the colors in this meal. Using different bell peppers add different flavors so make it the way you like it. Love red peppers - well, just use them. In this recipe, I used 1/2 of each a orange, yellow and red pepper. SO GOOD! Oh and don't forget the green ones - green bell peppers will add more of a crunch and different flavor profile to the dish BUT try it out.


It's time to pretend we are on vacation at the beach, sharing these together.


Let's make them!




One Pan Chipotle Fish & Pepper Tacos


1 tablespoon cooking oil (I used coconut oil)

2-4 filets of Cod (Halibut can also be used - just cook for a few minutes longer)

Salt & pepper

1 heaping teaspoon smoked paprika

1/2 teaspoon chipotle powder (*like it spicier - add a pinch or two more)

1/4 teaspoon garlic powder

1 medium onion, sliced

2 bell peppers (try different color ones), sliced.

3 scallions, chopped

**1 bunch of cilantro, chopped (if desired)


Preheat oven to 400 degrees. On a baking sheet, add the coconut oil all over the pan. Put the fish on the pan and sprinkle both sides with salt and pepper.


In a small bowl, combine the smoked paprika, chipotle powder and garlic powder - mix to blend. Sprinkle all over the fish. Add the sliced onion and peppers to the pan. I recommend putting the fish filets in the middle of the pan but not touching each other. Then add the onion and peppers surround the fish and try to keep them all on a single layer so that everything is touching the pan and spread out.


Put in the oven for 8-10 minutes - depending on how thick your filets are. If they are thicker add them for longer. Remove pan and let cool 1 minute before serving. Sprinkle the scallions and cilantro on top.


Serve with your favorite tortilla and salsa or top the fish and peppers on some greens or with some cauliflower rice for a paleo and gluten free friendly meal.