GLP-1 Friendly Sheet Pan Mexican Spiced Tilapia
with Roasted Black Bean & Corn Medley, Fresh Pico de Gallo & Guacamole
- Fish
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this hearty, veggie-forward meal starts with a baking sheet loaded on one side with Mexican-seasoned bell pepper, red onion, corn, and black beans. You'll add seasoned tilapia to the same sheet (hello, easy cleanup!) and roast the veggies to sweet tenderness and the fish to flaky perfection. Serve them together topped with homemade pico, guac, and a squeeze of lime.
Ingredients
1 unit
Green Bell Pepper
1 unit
Corn
1 unit
Red Onion
11 ounce
Tilapia
(Contains: Fish)
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Drain beans. Drain corn. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion. Quarter lime. Dice tomato. Roughly chop cilantro.
- Toss beans, corn, bell pepper, and half the onion on one side of a baking sheet with a large drizzle of olive oil, garlic powder, half the Mexican Spice Blend, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) Roast on top rack until veggies just begin to soften, 9-11 minutes (you’ll add tilapia to the sheet then!).
- Meanwhile, in a small bowl (medium bowl for 4), combine juice from half the lime with as much remaining onion as you like. TIP: This will help soften the sharp flavor of raw onion.
- Pat tilapia* dry with paper towels. Lightly drizzle with olive oil; season with remaining Mexican Spice Blend, salt, and pepper.
- Once veggies have roasted 9-11 minutes, lightly drizzle empty side of sheet with olive oil; carefully add tilapia. Roast on top rack until veggies are tender and fish is cooked through, 8-11 minutes more. (For 4 servings, leave veggies roasting; arrange tilapia on a second baking sheet and roast on middle rack.)
- While fish and veggies roast, add tomato, cilantro, salt, and pepper to bowl with onion. Stir to combine.
- Divide black bean jumble between plates; top with tilapia. Top with a squeeze of lime, guacamole, and pico (draining first). Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found the dish bland and lacking Mexican spice; adding extra seasoning, jalapeños, or more citrus helped boost flavor.
- Ease of prep: Loved the simple one-sheet pan cooking method that made cleanup easy and preparation straightforward.
- Suggestions: Use less beans and more corn for better balance; add rice or tortillas to make it more filling.
- Bean medley: The roasted bean mixture often turned out dry and needed more seasoning or moisture from extra pico.
Reviews from our home cooks
This would have benefited from being 6 steps instead of 4 steps. There was too much writing under each picture, so we made several mistakes. Typically each picture gives a rough idea of the steps, but "roast veggies and start pico" were combined under a picture of only roasting veggies, so all of the veggies ended up being roasted and we missed the pico until it was too late.
It was delicious!!! Lots of flavor. Easy to prepare. This is a winner sheet pan recipe for me.
Family kept raving about the tilapia. They normally avoid tilapia, but they loved it this time. The pico de gallo was a great hit.
It tasted great and the instructions were good. We don't care for bell peppers and we're used to Mexican food having Anaheim or jalapeño rather than bells.
I even got my husband to eat this. Great flavors and amazing protein in this dish.
My family really enjoyed this one. We had some leftover soft tacos on hand and turned the recipe into fish tacos.
Remove green pepper for a poblano and add some heat with jalapeño
Would do less onion next time, but very tasty and easy.
We would eat this any day of the week. Simple to put together and throw in the oven, with incredibly delicious results!
Delicious! Surprised me how good this was. Even our kids devoured it!
