Sheet Pan Fish Tacos with High-Protein Avocado Crema
Directions
- 1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- 2Place the fish fillets in a single layer. Drizzle with 2 tbsp of olive oil and rub evenly with the chili powder, cumin, onion powder, paprika, salt, and black pepper.
- 3Bake 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.
- 4While 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 smooth, thick, and creamy. Taste and adjust salt if needed.
Ingredients
- 1 1/2 lbs tilapia or mahi-mahi fillet
- 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
- 2 small avocado
- 3/4 cup cottage cheese
- 3 tbsp avocado oil
- 1 whole lime juice
- 1/2 cup fresh parsley
- 1 tsp cumin
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 whole lime juice
- 8 whole taco-sized tortilla
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