Sheet Pan Fish Tacos with High-Protein Avocado Crema
Incredibly easy, packed with protein, and practically zero cleanup! By baking the spiced fish on a single sheet pan and using a brilliant cottage cheese hack for the avocado crema, you get a bright, healthy, and incredibly satisfying dinner that comes together in under 30 minutes. Whether it is for Cinco de Mayo or a busy weeknight, these tacos are absolute perfection!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 (8 tacos)
Ingredients
The Spiced Sheet Pan Fish
1 ½ lbs tilapia or mahi-mahi fillets
2 tbsp olive oil
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
1 tsp paprika
1 tsp salt & 1 tsp black pepper
The High-Protein Avocado Crema
2 small avocados (or 1 large), pitted and peeled
¾ cup cottage cheese (the secret to the high protein and creamy texture!)
3 tbsp avocado oil
Juice of 1 lime
½ cup fresh parsley
1 tsp cumin
The Bright Cabbage Slaw
1 cup green cabbage, shredded
1 cup red cabbage, shredded
½ cup fresh cilantro, chopped
1 tbsp olive oil
Juice of 1 lime
The Assembly
8 taco-sized tortillas of your choice (corn or flour)
Instructions
Roast the Fish: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Place the fish fillets in a single layer. Drizzle with the 2 tbsp of olive oil and rub evenly with the chili powder, cumin, onion powder, paprika, salt, and black pepper. Bake for 12–14 minutes until the fish is opaque and flakes easily. Remove from the oven and use two forks to shred the fish directly on the pan.
Blend the Crema: While the fish bakes, add the avocados, cottage cheese, avocado oil, lime juice, fresh parsley, and cumin to a blender or food processor. Blend on high until the sauce is incredibly smooth, thick, and creamy. Taste and adjust salt if needed. Set aside