Sheet Pan Mexican-Spiced Tilapia with Roasted Corn and Black Bean Medley

This sheet pan dinner brings together tender, flaky tilapia with a colorful medley of roasted bell pepper, corn and black beans, all seasoned with a bold Mexican spice blend. The magic happens on a single baking sheet, making cleanup a breeze while the oven does the heavy lifting.

Top the finished dish with a zesty homemade pico de gallo, creamy guacamole and a squeeze of fresh lime for a burst of flavor. It’s a hearty, veggie-forward meal that’s as delicious as it is simple to prepare.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Drain black beans and corn. Core, deseed and dice bell pepper into ½-inch pieces. Halve, peel and dice red onion. Quarter lime. Dice tomato. Roughly chop cilantro.
2. On one side of a baking sheet, toss black beans, corn, bell pepper and half the diced onion with a drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt and pepper. Roast on top rack until vegetables begin to soften, 9-11 minutes.
3. Meanwhile, in a small bowl, combine juice from half the lime with as much remaining onion as desired. This helps mellow the raw onion flavor.
4. Pat tilapia dry with paper towels. Lightly drizzle with olive oil and season with remaining Mexican Spice Blend, salt and pepper.
5. After vegetables have roasted for 9-11 minutes, lightly drizzle the empty side of the baking sheet with olive oil and carefully place the tilapia on it. Roast until vegetables are tender and fish is cooked through, 8-11 minutes more.
6. While fish and vegetables roast, add diced tomato, chopped cilantro, salt and pepper to the bowl with the onion-lime mixture. Stir to combine.
7. Divide the roasted black bean and corn mixture between plates. Top with tilapia. Squeeze lime over the top, then add a dollop of guacamole and spoon the pico de gallo over everything (drain excess liquid from pico before serving).

Recipe Tips

FAQ

Can I use another type of fish?

Yes, you can substitute tilapia with other firm white fish like cod or halibut. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Can I make this dish ahead of time?

You can prep the vegetables and pico de gallo in advance, but for best results, cook the fish just before serving.