Sheet Pan Tex Mex Lime Tilapia with Roasted Veggies

Sheet-Pan Tex Mex Lime Tilapia Recipe with Veggies

Take your taste buds on a trip with this spicy and tangy roasted white fish dinner. Bright spices and lime come together for a flavor explosion on the flakiest tilapia fillets ever. This is a super easy, quick, and healthy family meal for busy weeknights!  Serve over quinoa, rice or baked sweet potatoes.


  • 6 tilapia fillets (or any white fish, wild caught if possible)
  • 1 cup baby carrots
  • 1 cup colored peppers
  • 2 cup sliced zucchini
  • 1 cup cut up cauliflower
  • 1 broccoli head, cut into florets
  • 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons olive oil + 2 for veggies
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 2 tsp. salt
  • 1 teaspoons red chili flakes, or to taste
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Salt and fresh cracked pepper
  • 2 tablespoons chopped cilantro leaves, for garnish



  1. Preheat your oven to 425°F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Whisk together 2 tablespoons olive oil, water, garlic, salt, lime juice, honey, chili flakes, chili powder, cumin and cilantro in a small bowl.
  3. Place carrots, zucchini, cauliflower, broccoli in a single layer onto the prepared baking sheet.
  4. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place tilapia in the reserved spaces. (You may need to pans)
  5. Brush fish with the chili-lime mixture.
  6. Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 – 25 minutes.
  7. Serve the baked tilapia garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!