Sheet Pan Fish Tacos: A Pressure Cooker Cozy Dinner
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
- 1 Baking Sheet perfect for preparing the fish
- 1 Blender to make the avocado sauce smooth and creamy
Ingredients
Ingredients
- 1.5 pounds Tilapia or Mahi-Mahi fresh or frozen
- 2 tablespoons Olive Oil for fish tacos
- 2 teaspoons Cumin for fish tacos
- 1 teaspoon Paprika for fish tacos
- 1 tablespoon Chili Powder for fish tacos
- 2 teaspoons Onion Powder for fish tacos
- 1 teaspoon Sea Salt for fish tacos
- 1 teaspoon Ground Black Pepper for fish tacos
- 8 Taco-Sized Tortillas
- 1 cup Green Cabbage shredded
- 1 cup Red Cabbage shredded
- 0.5 cup Cilantro chopped
- 1 tablespoon Olive Oil for slaw
- 1 Lime for slaw
- 2 small Avocados or substitute one large
- 0.75 cup Cottage Cheese for creamy avocado sauce
- 3 tablespoons Olive Oil for creamy avocado sauce
- 1 Lime for creamy avocado sauce
- 0.5 cup Parsley for creamy avocado sauce
- 1 teaspoon Cumin for creamy avocado sauce
Instructions
Instructions
- Preheat your oven to 400°F so it’s ready when your fish is seasoned. You wanna start with a hot environment for that perfect bake.
- Place your fish on a sheet pan lined with parchment paper. This helps keep things easy and cleanup faster which you totally appreciate.
- Mix olive oil with cumin, paprika, chili powder, onion powder, sea salt, and pepper in a small bowl. The spices get that little kick but balanced just right.
- Brush the spice mixture all over the fish evenly. Every bite should hit you with that flavorful punch so don’t skip this part.
- Pop it into your oven and bake for about 10-12 minutes or until the fish flakes off easily when you poke at it with a fork. The tender pull is what you’re looking for here.
- While that’s going, warm the tortillas either in a dry skillet or wrapped Foil in the oven. You want them soft but sturdy enough to hold all your fixin’s.
- Once done, break the fish into bite-sized pieces, stack’em on your warm tortillas, add shredded green cabbage, and boom you’re ready to chow down fast.
- Prepare the slaw by washing and shredding the cabbages then adding cilantro, olive oil, and lime in a bowl. Set aside.
- Prepare the creamy avocado sauce by blending avocados, cottage cheese, olive oil, lime, parsley, and cumin until smooth and creamy.
Notes
Serve tacos warm with creamy avocado sauce and fresh slaw. Leftovers can be wrapped tightly and refrigerated for up to 2 days. Reheat gently in a skillet with water to maintain moisture.