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High protein sheet pan fish tacos with avocado crema and Mediterranean toppings.

baked spinach mushroom quesadillas recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 325
Ingredients Method Notes

Ingredients
  

  • The Fish:
  • 1.5 lbs Cod or Mahi Mahi cut into bite-sized pieces
  • 2 tbsp Extra Virgin Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • Salt & pepper to taste
  • 1 tbsp Lime juice
  • The High Protein Avocado Crema:
  • 1/2 cup Plain Greek yogurt
  • 1 Ripe avocado
  • 1 clove Garlic minced
  • 1 tbsp Fresh lime juice
  • 1/4 cup Fresh cilantro
  • For Serving:
  • 8-10 Corn or flour tortillas
  • 2 cups Shredded red cabbage
  • 1/2 cup Crumbled Feta cheese
  • Pickled onions

Method
 

  1. Preheat & Prep: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Season: In a bowl, toss the fish pieces with olive oil, paprika, garlic powder, cumin, oregano, salt, pepper, and lime juice.
  3. Bake: Spread fish on the sheet pan. Bake for 10–12 minutes until the fish is opaque and flakes easily with a fork.
  4. Blend Crema: While fish bakes, blend all crema ingredients in a food processor until silky smooth.
  5. Warm Tortillas: Quickly char your tortillas over an open flame or in a dry pan.
  6. Assemble: Fill tortillas with cabbage, fish, and a generous drizzle of avocado crema. Top with Feta and pickled onions.

Notes

  • Fish Preparation: Always pat the fish completely dry with paper towels before oiling to ensure the spices stick and the texture becomes crispy.
  • Oven Temperature: Use a high heat of 425°F (220°C) to roast the fish quickly without drying out the center.
  • Crema Consistency: If the avocado crema is too thick to drizzle, add cold water one teaspoon at a time until you reach the desired smoothness.
  • Tortilla Tip: Char tortillas over an open flame or in a dry pan for 30 seconds to add a smoky flavor and prevent them from breaking.
  • Storage: Store the fish and crema in separate airtight containers; the crema stays green longer if plastic wrap is pressed directly onto its surface.