Sheet Pan Fish Tacos with High-protein Avocado Crema

• portioner: Servings: 4 (8 tacos
• total tid: 13 minutes

Ingredienser

The Spiced Sheet Pan Fish

1 ½ lbs tilapia or mahi-mahi fillets

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

The High-Protein Avocado Crema

2 small avocados (or 1 large), pitted and peeled

¾ cup cottage cheese (the secret to the high protein and creamy texture!)

3 tbsp avocado oil

Juice of 1 lime

½ cup fresh parsley

1 tsp cumin

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 lime

The Assembly

8 taco-sized tortillas of your choice (corn or flour)

Vejledning

Roast the Fish: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Place the fish fillets in a single layer. Drizzle with the 2 tbsp of olive oil and rub evenly with the chili powder, cumin, onion powder, paprika, salt, and black pepper. Bake 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.

Blend the Crema: While 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 incredibly smooth, thick, and creamy. Taste and adjust salt if needed. Set aside.

Mix the Slaw: In a medium bowl, toss the shredded green and red cabbage with the chopped cilantro, 1 tbsp olive oil, and the fresh lime juice until well combined and slightly softened