Sheet Pan Tuna Tacos: The Easiest 30-Minute Recipe

Name: Sheet Pan Tuna Tacos: The Easiest 30-Minute Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 pound sushi-grade tuna steak, cut into 1-inch cubes; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 1 jalapeño, seeded and minced (optional); 1 tablespoon olive oil; Salt and pepper to taste; Corn or flour tortillas; Avocado, sliced; Lime wedges; Cilantro, chopped; Your favorite taco sauce or hot sauce; Optional: Sour cream or Greek yogurt

February 3, 2026

By:

Navy

Sheet pan tuna tacos! That’s right, we’re ditching the ground beef and chicken tonight and diving headfirst into a world of flavor with these vibrant, easy-to-make tacos. This recipe was born out of my love for fresh seafood and my constant quest for quick weeknight dinners. These sheet pan tuna tacos are seriously going to become a staple in your household too.

Growing up near the coast, fresh tuna was a regular feature on our dinner table. My grandmother always had inventive ways to prepare it. Now, I’ve taken that inspiration and created a meal that’s both healthy and incredibly delicious. I think she would have loved these sheet pan tuna tacos.

Why You Will Love This sheet pan tuna tacos Recipe

This recipe is packed with flavor and is so incredibly simple. The sheet pan method makes cleanup a breeze, which is always a win in my book. The vibrant colors and textures of the dish make it visually appealing, and the taste? It’s simply amazing!

This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. It’s also naturally gluten-free (if you use corn tortillas) and a fantastic source of protein and healthy fats. Plus, who doesn’t love a good taco night? Check out my other sheet pan recipes! If you like tuna, you might find you enjoy my Sheet Pan Tuna Salad for a change of pace.

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Ingredients Needed for This sheet pan tuna tacos Recipe

For the Tuna:

* 1 pound sushi-grade tuna steak, cut into 1-inch cubes * 1 tablespoon olive oil * 1 teaspoon chili powder * 1/2 teaspoon cumin * 1/4 teaspoon garlic powder * 1/4 teaspoon smoked paprika * Salt and pepper to taste

For the Sheet Pan Veggies:

* 1 red bell pepper, sliced * 1 yellow bell pepper, sliced * 1 red onion, sliced * 1 jalapeño, seeded and minced (optional) * 1 tablespoon olive oil * Salt and pepper to taste

For the Taco Toppings:

* Corn or flour tortillas * Avocado, sliced * Lime wedges * Cilantro, chopped * Your favorite taco sauce or hot sauce * Optional: Sour cream or Greek yogurt

How to Make This sheet pan tuna tacos Recipe

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed tuna steak with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Make sure the tuna is evenly coated with all of the spices.
3. In another large bowl, toss the sliced bell peppers, red onion, and jalapeño (if using) with 1 tablespoon of olive oil, salt, and pepper.
4. Spread the vegetables in a single layer on a sheet pan. Then, arrange the marinated tuna cubes evenly over the vegetables.
5. Bake for 8 to 10 minutes, or until the tuna is cooked through but still slightly pink in the center. Be careful not to overcook the tuna, or it will become dry.
6. Warm the tortillas according to package directions.
7. To assemble the tacos, spoon the cooked tuna and vegetables into the warmed tortillas. Top with avocado slices, lime wedges, chopped cilantro, and your favorite taco sauce. Serve immediately and enjoy!

How to Serve This sheet pan tuna tacos Recipe

Serve these sheet pan tuna tacos immediately after cooking for the best flavor and texture. They are equally delicious as a casual weeknight meal or as part of a taco bar for a party.

Try pairing the tacos with a refreshing side salad or a simple coleslaw. A creamy cilantro lime dressing would complement the flavors of the tacos perfectly. For a beverage, consider a light Mexican beer or a refreshing margarita.

How to Store This sheet pan tuna tacos Recipe

Store any leftover tuna and vegetables separately in airtight containers in the refrigerator. The cooked tuna is best consumed within 1 to 2 days. Reheat gently in a skillet or microwave before assembling the tacos.

I don’t recommend freezing the cooked tuna, as it can become dry and lose its texture. However, you can freeze the raw tuna before cooking if you buy it in bulk.

Tips to Make This sheet pan tuna tacos Recipe

Don’t overcook the tuna: The key to delicious tuna tacos is to cook the tuna just until it is slightly pink in the center. Overcooked tuna will be dry and tough.
Use sushi-grade tuna: For the best flavor and safety, make sure to use sushi-grade tuna steak.
Customize the toppings: Get creative with your taco toppings! Add some pickled onions, shredded cabbage, or a dollop of sour cream.
Spice it up: If you like a little extra heat, add a pinch of cayenne pepper to the tuna marinade or use a spicier taco sauce.
If you’re also a fan of cod, you might want to experiment with the concept of sheet pan cooking and try my Sheet Pan Cod Pasta 3!

Helpful Notes for This sheet pan tuna tacos Recipe

Sushi grade tuna means that the tuna has been handled and frozen in a way that makes it safe to eat raw or seared rare. It’s important because we are searing the tuna so should be sushi grade to avoid germs.

The timing for the tuna to cook completely will depend on how thick it is. Keep an eye on it. You don’t want it to be overcooked. Be sure to adjust the cook time depending on the thickness of your tuna.

Variation of This sheat pan tuna tacos Recipe

For a vegetarian version, substitute the tuna with black beans or chickpeas. Toss the beans or chickpeas with the same spices as the tuna and roast them on the sheet pan with the vegetables.

Try using different types of vegetables depending on the season. Zucchini, squash, and sweet potatoes would all be delicious additions. You can also try Sheet Pan Tuna Salad 2 variations if tacos are not your desire.

What kind of tuna is best for sheet pan tuna tacos?

For sheet pan tuna tacos, use tuna steaks that are about 1-inch thick. Ahi tuna is a great choice because it holds its shape well and has a mild flavor. Make sure the tuna is fresh and sushi-grade for the best taste and texture.

How do you keep tuna from drying out when baking on a sheet pan?

To prevent tuna from drying out, lightly coat it with olive oil before baking. Also, avoid overcooking by keeping a close eye on the internal temperature. Tuna is best when it’s slightly pink in the middle, reaching an internal temperature of around 125-130°F.

What are some topping ideas for sheet pan tuna tacos?

Sheet pan tuna tacos are great with a variety of toppings! Consider adding shredded cabbage, a creamy avocado crema, pico de gallo, pickled onions, or a squeeze of lime. You can also add a spicy mayo or a drizzle of sriracha for some extra heat.

Can I prepare the tuna taco ingredients ahead of time?

Yes, you can prep the tuna marinade, chop the vegetables, and prepare any sauces or toppings ahead of time. Store everything separately in the refrigerator until you’re ready to assemble and bake the tuna. This makes the process even faster on a busy weeknight.

Conclusion

I hope you enjoy these delicious and easy sheet pan tuna tacos as much as I do! They are a fantastic way to enjoy fresh tuna in a healthy and flavorful way. Don’t be afraid to experiment with different toppings and variations to create your own signature sheet pan tuna tacos! I’d love to hear your variations in the comments below as I continue to improve my sheet pan tuna tacos recipe!