Air Fryer Sheet Pan Fish Tacos with High-Protein Avocado Crema

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Air Fryer Sheet Pan Fish Tacos with High-Protein Avocado Crema is a delicious and satisfying dish. It contains tilapia, olive oil, seasonings, avocado, cottage cheese, parsley, lime, avocado oil, cabbage, and tortillas. This fish recipe has cottage cheese, which we can’t have if we have a dairy allergy. Air Fryer Sheet Pan Fish Tacos with High-Protein Avocado Crema can be prepared quickly in 32 minutes, perfect for a quick dinner or lunch. Serve them with corn salad, tortilla chips, and Mexican rice.

STATS:

  • Calories: 525 kcal
  • Prep Time: 20 minutes
  • Cooking Duration: 12 minutes
  • Overall Duration: 32 minutes
  • Serving Size: 2 tacos
  • Cuisine: Mexican
  • Course: Main Course
  • Diet: High-Protein

INGREDIENTS:

SPICED FISH:

  • One tsp. paprika
  • Two tsp. cumin
  • 1½ lbs. tilapia
  • One tbsp. chili powder
  • Two tbsp. olive oil
  • Two tsp. onion seasoning
  • One tsp. salt
  • One tsp. black pepper

AVOCADO CREMA:

  • 2 small avocados
  • ¾ cup cottage cheese
  • 3 tbsp. avocado oil
  • One lime juice
  • ½ cup fresh parsley
  • 1 tsp. cumin

CABBAGE SLAW:

  • 1 cup green cabbage
  • ½ cup fresh cilantro
  • 1 tbsp. olive oil
  • 1 cup red cabbage
  • One lime juice
  • 8 taco-sized tortillas

INGREDIENT NOTES:

TILAPIA:

  • Tilapia is utilized to prepare these fish tacos & it cooks fast & soaks the seasoning.

OLIVE OIL:

  • It is used to marinate the fish so the seasoning will adhere well to it and also keeps the moisture of the fish.

AVOCADOS:

  • It is best to utilize ripe avocados to make this avocado crema, and it provides a creamy and rich taste.

TORTILLAS:

  • Corn tortillas offer the traditional taste, but you can also utilize the flour tortillas to make flexible tacos.

AVOCADO OIL:

  • Avocado oil will add a smooth flavor to the crème and also provide a silky texture.

INSTRUCTIONS:

  1. Pre-heat the air fryer at 200° C for three to five minutes.
  2. Now dry the fish with a towel and brush the oil.
  3. Mix all the spices in the vessel and sprinkle them on the fish, and coat it properly.
  4. Add the fish in one layer in the basket & cook for 10-12 minutes & change the side in between.
  5. Now add the avocados, cottage cheese, lime juice, parsley, cumin, & avocado oil in the blender and blend to make it smooth.
  6. Take the other vessel and mix the cilantro, olive oil, cabbage, and lime juice.
  7. Warm the tortilla in skillet & flake it in small pieces.
  8. Now add the cabbage slaw, & fish in it and drizzle the avocado crèma on top & serve

SERVING SUGGESTIONS:

  • Serve these fish tacos with Mexican or cilantro lime rice.
  • Pair these tacos with bean salad or grilled vegetables.
  • Serve the dish with avocado slices, lime wedges, or a fruit salsa.

TIPS:

  • Properly dry the fish then season to stick the seasoning in a proper way.
  • Avoid adding lots of fish to the basket so they cook well.
  • Heat the tortillas properly so they don’t break while folding.

STORAGE INFORMATION:

FRIDGE:

  • Add the fish, crema, and slaw in a different box and store for 3 days.

FREEZER:

  • Add the cooked fish to the box and freeze for two months.

FAQs:

Would I bake the fish instead?

  • Yes, bake the fish at 220° F for 12 to 15 minutes.

Will I add the Greek yogurt instead?

  • Yes, utilize the Greek yogurt instead to add more protein to the dish.

Can I make the crema in advance?

  • Yes, prepare one day ahead and store in the vessel.

Which tortilla is best to make these tacos?

  • Use flour or corn tortillas to prepare these tacos.

NUTRITIONAL INFORMATION:

Calories: 525 kcal

Net Carbs: 22 g

Serving Size: 2

Total Carbs: 29 g

Fiber: 7 g

Protein: 36 g

Total Fat: 30 g

Saturated Fat: 5 g

Sodium: 790 mg

Potassium: 980 mg

Calcium: 180 mg

Iron: 2.8 mg

Vitamin A: 0.5 mg

Servings: 4