Who says you have to wait for Taco Tuesday to enjoy fish tacos? These Sheet Pan Fish Tacos with Creamy High-Protein Avocado Sauce are easy to make, flavorful, and perfect for any night of the week! I love cooking the fish on a sheet pan because it’s so simple no mess, no splattering, and it cooks evenly every time. You can also double up on the protein and enjoy these tacos twice a week! The creamy avocado sauce adds the perfect finishing touch to the tacos, making them a tasty, healthy meal everyone will love.

Method

Start by cooking the fish. Preheat your oven to 425°F and line a baking sheet with parchment paper or foil, especially if your pan isn’t non-stick. Place the fish on the baking sheet in a single layer. Drizzle the fish with olive oil and then rub it with a mix of cumin, paprika, chili powder, onion powder, salt, and ground black pepper. Bake the fish for 12-14 minutes or until the fish flakes easily with a fork. Once done, remove the fish from the oven and use two forks to shred it into bite-sized pieces. Set the shredded fish aside while you prepare the other components.

Next, make the avocado sauce. While the fish is baking, place the avocados, cottage cheese, avocado oil, lime juice, parsley, and cumin into a blender or food processor. Blend everything together until the sauce is smooth and creamy. Taste the sauce and adjust the seasonings if necessary, adding extra lime juice or cumin if you like. Set the sauce aside to allow the flavors to meld.

Then, prepare the slaw. In a large mixing bowl, combine the shredded green cabbage, red cabbage, and cilantro. Add the olive oil and a squeeze of lime juice. Toss everything together until well-combined and coated. The slaw adds a nice crunch to the tacos, so make sure it’s evenly mixed.Finally, assemble the tacos. Take a taco-sized tortilla and spread a generous amount of the creamy avocado sauce on it. Top the sauce with the shredded fish, then add a generous portion of the slaw on top. For an extra burst of flavor, drizzle a little more avocado sauce over the slaw. Serve the tacos immediately while everything is fresh and vibrant.

Necessary Tools

Baking sheet
Parchment paper or foil (if your pan is not non-stick)
Blender or food processor for the avocado sauce
Knife and cutting board for prepping the vegetables
Forks for shredding the fish
Mixing bowls for the slaw

Sheet Pan Fish Tacos with Creamy High-Protein Avocado Sauce: A Quick and Delicious Dinner

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the Fish:
1 1/2 pounds tilapia or mahi-mahi (frozen works great too)
2 tbsp olive oil
2 tsp cumin
1 tsp paprika
1 tbsp chili powder
2 tsp onion powder
1 tsp salt
1 tsp ground black pepper
8 taco-sized tortillas of choice
For the Slaw:
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1/2 cup cilantro, chopped
1 tbsp olive oil
1 lime (for squeezing)
For the Avocado Sauce:
2 small avocados (or 1 large)
3/4 cup cottage cheese
3 tbsp avocado oil
1 lime (for juicing)
1/2 cup parsley
1 tsp cumin

Directions

Cook the Fish: Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil if you don’t have a non-stick pan. Place the fish on the baking sheet in a single layer. Drizzle with olive oil and rub the fish with cumin, paprika, chili powder, onion powder, salt, and pepper. Bake the fish for 12-14 minutes until it’s fully cooked and flakes easily with a fork. Once done, remove the fish from the oven and use two forks to shred it into pieces. Set the shredded fish aside.
Make the Avocado Sauce: While the fish is baking, prepare the creamy avocado sauce. In a blender, combine the avocados, cottage cheese, avocado oil, lime juice, parsley, and cumin. Blend everything together until smooth. Taste and adjust the seasonings, adding more lime juice or cumin as needed. Set the sauce aside.
Prepare the Slaw: In a large bowl, mix together the shredded green cabbage, red cabbage, cilantro, olive oil, and a squeeze of lime juice. Toss to combine everything well.
Assemble the Tacos: To assemble the tacos, spread a generous amount of avocado sauce on each tortilla. Top with the shredded fish and then add the slaw on top. Drizzle more avocado sauce on top for extra flavor. Serve and enjoy immediately!

Notes

Watch the Fish: Be careful not to overcook the fish. Once it flakes easily with a fork, it’s ready to come out of the oven.
Adjust the Avocado Sauce: If the sauce is too thick, you can thin it out by adding a little water or extra lime juice until it reaches your desired consistency.
Cabbage Crunch: If you’re making the slaw ahead of time, store the cabbage and dressing separately to keep it crunchy when you assemble the tacos.

Serving Suggestions

Add More Protein: For a heartier meal, you can serve the tacos with grilled chicken, shrimp, or beans for extra protein.
Pair with Rice: Serve your tacos with a side of brown rice or quinoa for a more filling meal.
Make it Spicy: If you like more heat, add some sliced jalapenos or a drizzle of hot sauce on top of the tacos.

Fun Fact

Did you know that cabbage is packed with nutrients like vitamin C, fiber, and antioxidants? It’s a great addition to salads, slaws, and even tacos for added crunch and health benefits!

Conclusion

These Sheet Pan Fish Tacos with Creamy High-Protein Avocado Sauce are a fresh, flavorful, and easy dinner option. The crispy fish, tangy avocado sauce, and crunchy slaw come together in a delicious, healthy meal that’s perfect for any day of the week. Whether you’re meal prepping or just looking for a quick dinner, these tacos are sure to become a regular in your rotation! Enjoy the perfect balance of flavors in every bite.