These Sheet Pan Fish Tacos with High-Protein Avocado Crema are fresh, flavorful, and incredibly easy to make. Tender oven-baked fish is seasoned with bold Mexican-inspired spices, then tucked into warm tortillas with a crisp cabbage slaw and a creamy, protein-packed avocado crema made with cottage cheese. Best of all, everything comes together in just 30 minutes with minimal cleanup, making it the perfect healthy weeknight dinner or Cinco de Mayo favorite.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4 (8 tacos)
🔥🔥🔥 Ingredients
For the Spiced Sheet Pan Fish
- 1½ lbs tilapia or mahi-mahi fillets
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
For the High-Protein Avocado Crema
- 2 small avocados (or 1 large), peeled and pitted
- ¾ cup cottage cheese
- 3 tbsp avocado oil
- Juice of 1 fresh lime
- ½ cup fresh parsley
- 1 tsp ground cumin
For 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 fresh lime
For Assembly
- 8 taco-sized tortillas (corn or flour)
🔥🔥🔥 Instructions
1. Roast the Fish
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Arrange the fish fillets in a single layer on the prepared baking sheet. Drizzle with olive oil, then season evenly with the chili powder, cumin, onion powder, paprika, salt, and black pepper.
Bake for 12–14 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the oven and gently shred the fish directly on the baking sheet using two forks.
2. Make the High-Protein Avocado Crema
While the fish is baking, combine the avocados, cottage cheese, avocado oil, fresh lime juice, parsley, and cumin in a blender or food processor.
Blend until completely smooth, thick, and creamy. Taste and adjust the seasoning with additional salt or lime juice if desired.
3. Prepare the Cabbage Slaw
In a medium bowl, combine the shredded green cabbage, red cabbage, and chopped cilantro.
Add the olive oil and fresh lime juice, then toss well until evenly coated and slightly softened while maintaining a refreshing crunch.
4. Assemble the Fish Tacos
Warm the tortillas in a dry skillet or directly over a flame until soft and flexible.
Spread a generous layer of the high-protein avocado crema onto each tortilla. Top with a hearty portion of the warm, spiced shredded fish, followed by a handful of the crisp cabbage slaw.
Finish with an extra drizzle of the creamy avocado crema for a rich, fresh, and flavorful bite.
Serve immediately with lime wedges for an extra burst of citrus.
Tips for the Best Sheet Pan Fish Tacos
- Use fresh tilapia, mahi-mahi, or cod for tender, flaky fish.
- Cottage cheese creates an ultra-creamy avocado sauce while adding extra protein.
- Warm the tortillas just before serving to prevent cracking.
- Add sliced jalapeños, diced avocado, or pickled red onions for even more flavor.
- Pair with Mexican rice, black beans, or grilled corn for a complete meal.
Why You’ll Love This Recipe
- Ready in only 30 minutes
- Easy sheet pan recipe with minimal cleanup
- High in protein and packed with fresh ingredients
- Creamy avocado crema made healthier with cottage cheese
- Perfect for busy weeknights, meal prep, or festive taco nights
