Say goodbye to soggy takeout tacos for good. These are my Sheet Pan Fish Tacos – aka the simplest and easiest way to make restaurant-style tacos at home. Each taco is loaded with crispy baked fish, crunchy cabbage slaw, and a creamy, high-protein avocado sauce that will keep you feeling full and satisfied. Plus, with just under 30 minutes of prep time, these tacos come together faster than you can order takeout. What could be better than that?
Friends, maybe it’s the California girl in me, but when the weather gets warmer, there is nothing that I enjoy more than a delicious fish taco. There’s something about the combination of a slightly charred tortilla, topped with crispy seasoned fish, a crunchy cabbage slaw, and finished off with a creamy sauce that is truly unbeatable. Whenever my boys and I go out for Mexican food, we can easily eat through a dozen fish tacos between the three of us. But, keeping up with that habit is expensive – and, not to mention, takeout fish tacos just don’t hit the same. That’s why it’s infinitely better to make them at home.
And when it comes to making fish tacos at home, this recipe truly couldn’t be any easier. That’s because instead of being prepared in a pan, the fish is prepared on a baking sheet, which leads to less mess and a crispier texture. If you’ve never prepared fish on a baking sheet before, you must! With just 12-14 minutes in the oven (depending on your oven), you’ll have the perfect crispy fish that is ready to be added to your favorite taco recipes… like this one!
Oh, and if this recipe couldn’t get any better, did I mention that it also happens to be high-protein? Not only does it get its protein from the fish, but the creamy avocado sauce is made with a not-so-secret high-protein ingredient… cottage cheese! Cottage cheese is packed with protein but doesn’t have a bold flavor, which means that the richness of the avocado and herbs will stand out. If you’re looking for the ultimate healthy taco recipe that will also keep you feeling full and satisfied, this is it!
What You Need to Make These Better-Than-Takeout Tacos
- Tilapia or Mahi-Mahi: While any variety of fish could work well in this recipe, I prefer to use a more mild white fish, such as tilapia or mahi-mahi. And the best part is, you can use either fresh or frozen – both work just as well!
- Olive Oil: Olive oil is full of healthy fats and adds a delicious flavor that pairs wonderfully with the fish. Don’t skip it!
- Seasonings: To season the fish, slaw, and creamy avocado sauce, you’ll need a combination of cumin, paprika, chili powder, onion powder, sea salt, and ground black pepper.
- Tortillas: Of course, they wouldn’t be tacos without the tortillas! Pick your favorite taco-sized tortillas (whether corn or flour or grain-free) and use them in this recipe.
- Cabbage: The combination of shredded red and green cabbage makes for the perfect base for this slaw!
- Cilantro: Fresh cilantro is perfect for adding a delicious, herby flavor to these tacos.
- Lime: A squeeze of fresh lime juice is perfect for fish tacos, and is used in every single in every part of this recipe. I recommend using fresh limes for the best flavor.
- Avocados: You’ll need two, large, creamy avocados in order to make the avocado sauce.
- Cottage Cheese: The secret to making the avocado sauce high-protein? Creamy cottage cheese! Don’t knock it until you try it – it makes the sauce nice and creamy without influencing the flavor.
- Parsley: Fresh parsley adds a delicious flavor to the creamy avocado sauce – don’t skip it!
How to Make These Fish Tacos in < 30 Minutes
To make these tacos, start by preheating your oven to 424 F. Next, line a baking sheet with parchment paper or tin foil. If your baking sheet happens to be non-stick, you can skip this step. Then, in a small bowl, mix together the cumin, paprika, chili powder, onion powder, sea salt, and ground black pepper.
Pour the olive oil on top of the fish, alongside the seasoning blend, and use your hands to rub them into the fish. Transfer the fish into the oven and allow it to bake for 12-14 minutes, until the fish is cooked through. Once the fish is done, remove it from the oven, shred it with a fork, and set it aside.
While the fish is baking, prepare the slaw. Wash and shred the cabbages and add them to a bowl alongside the chopped cilantro, olive oil, and lime. Set it aside once done. Next, prepare the avocado sauce. Add all of the sauce ingredients (the avocados, cottage cheese, olive oil, lime, parsley, and cumin) to a blender. Blend until the sauce is smooth and creamy.
Finally, prepare the tacos. Warm the tortillas according to your preferred method, then lay them out on a cutting board. Spread a spoonful of the avocado sauce across the tortilla, then layer on some of the shredded fish and the slaw. Be sure to divide the ingredients up evenly – you should have enough for 12 tacos.
Add another dollop of the avocado sauce to the top of each taco, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet a baking sheet is perfect for preparing the fish!
Ingredients
For the Fish Tacos:
- 1 ½ Pounds Tilapia or Mahi-Mahi, you can use fresh or frozen
- 2 Tablespoons Olive Oil
- 2 Teaspoons Cumin
- 1 Teaspoon Paprika
- 1 Tablespoon Chili Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 8 Taco-Sized Tortillas
For the Slaw:
- 1 Cup Green Cabbage, shredded
- 1 Cup Red Cabbage, shredded
- ½ Cup Cilantro, chopped
- 1 Tablespoon Olive Oil
- 1 Lime
For the Creamy Avocado Sauce:
- 2 Small Avocados, or substitute one large
- ¾ Cup Cottage Cheese
- 3 Tablespoons Olive Oil
- 1 Lime
- ½ Cup Parsley
- 1 Teaspoon Cumin
Instructions
- To make these tacos, start by preheating your oven to 424 F.
- Next, line a baking sheet with parchment paper or tin foil. If your baking sheet happens to be non-stick, you can skip this step.
- Then, in a small bowl, mix together the cumin, paprika, chili powder, onion powder, sea salt, and ground black pepper.
- Pour the olive oil on top of the fish, alongside the seasoning blend, and use your hands to rub them into the fish.
- Transfer the fish into the oven and allow it to bake for 12-14 minutes, until the fish is cooked through. Once the fish is done, remove it from the oven, shred it with a fork, and set it aside.
- While the fish is baking, prepare the slaw. Wash and shred the cabbages and add them to a bowl alongside the chopped cilantro, olive oil, and lime. Set it aside once done.
- Next, prepare the avocado sauce. Add all of the sauce ingredients (the avocados, cottage cheese, olive oil, lime, parsley, and cumin) to a blender. Blend until the sauce is smooth and creamy.
- Finally, prepare the tacos. Warm the tortillas according to your preferred method, then lay them out on a cutting board.
- Spread a spoonful of the avocado sauce across the tortilla, then layer on some of the shredded fish and the slaw. Be sure to divide the ingredients up evenly – you should have enough for 12 tacos.
- Add another dollop of the avocado sauce to the top of each taco, then serve and enjoy!
Rate & review
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What others are saying
These were amazing. My family was literally dancing in their chairs eating these! It was hilarious!
I am so happy to hear that, Leah! Thank you so much for your review!