Sheet Pan Fish Tacos with High-Protein Avocado Crema
30m
Serves 4
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
Related recipes
Chili con carne
Mexican · Dinner1h 15m
Cheesy Taco Potatoes
Mexican · Dinner
Street Corn Chicken Casserole
Mexican · Dinner
Cheese Chicken Taquitos
Mexican · Dinner
loaded queso taco sweet potatoes
Mexican · Dinner
Chipotle Barbacoa
Mexican · Dinner
SWIM QUESO CHICKEN & RICE
Mexican · Dinner
Honey-Lime Chicken Enchiladas
Mexican · Dinner
Tacos al Pastor
Mexican · Dinner
Tacos de Papas con Chorizo
Mexican · Dinner
Rotisserie Chicken Tortilla Bake
Mexican · Dinner
Sopita
Mexican · Dinner