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?
Equipment
- Baking Sheet a baking sheet is perfect for preparing the fish!
- Blender a blender will make the avocado sauce smooth and creamy.
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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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