The Anti-Inflammatory Sheet Pan Fish Tacos with High-Protein Avocado Crema have different flavors. We prepare these flavorful tacos with white fish fillets, bell peppers, red onions, olive oil, turmeric, cumin, smoked paprika, garlic powder, onion powder, corn tortillas, shredded cabbage, and fresh lime. The creamy high-protein avocado crema is made with ripe avocado, Greek yogurt, cilantro, garlic, and lime juice, creating a delicious topping packed with protein and healthy fats. There are approximately 380 calories and 21 g net carbs in these tacos. These tacos only take 35 minutes to prepare. The Anti-Inflammatory Sheet Pan Fish Tacos with High-Protein Avocado Crema are Cilantro Brown Rice, Mango Salsa, Cucumber Tomato Salad, Roasted Sweet Potatoes, or Grilled Zucchini. Store the cooked fish and vegetables in the refrigerator for almost 3 days, while the avocado crema stays fresh for longer than two days.
STATS:
- Course: Main Course
- Calories: 380 kcal
- Diet: Anti-Inflammatory
- Prep Time: 15 minutes
- Cuisine: Mexican
- Cook Time: 20 minutes
- Portion Size: 2 tacos
- Cooking Mode: Oven
- Total Servings: 4
- Difficulty Level: Easy
- Total Time: 35 minutes
TOOLS:
- Large sheet pan
- Bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Blender
- Spatula
- Tongs
- Serving platter
INGREDIENTS:
FISH AND VEGETABLES:
- White fish fillets, one pound
- One red bell pepper
- ¼ tsp black pepper
- One yellow bell pepper
- 1 lime
- One red onion
- ½ tsp sea salt
- Two tbsp. olive oil
- ½ tsp garlic powder
- One teaspoon of turmeric
- ½ tsp onion powder
- One tsp. cumin
- One tsp. smoked paprika
HIGH PROTEIN AVOCADO CREMA:
- 1 ripe avocado
- Third-fourth cup of Greek yogurt
- One tbsp lime juice
- One garlic piece
- 2 tbsp cilantro
- ¼ tsp sea salt
- 3 tbsp water
SERVING:
- 8 small corn tortillas
- 1 cup red cabbage
- ¼ cup cilantro
- Lime wedges
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
WHITE FISH:
- We choose white fish since it is high in omega-3 fatty acids and delivers protein content. You can replace it with salmon, trout, halibut, shrimp, or tofu.
BELL PEPPERS:
- We use bell peppers because they add color, crunch, and antioxidant-rich nutrients. You can substitute them with zucchini, poblano peppers, mushrooms, or asparagus.
RED ONION:
- We use red onion because it adds natural sweetness and flavor to the tacos. You can replace it with yellow onion, shallots, green onions, or sweet onions.
EXTRA VIRGIN OLIVE OIL:
- We use extra virgin olive oil because it provides healthy fats and helps roast the fish and vegetables evenly. As a further option, utilize avocado oil or walnut oil.
TURMERIC:
- We utilize turmeric since it has strong anti-inflammatory qualities and a toasty flavor. Alternate it with fresh grated turmeric root.
CUMIN:
- We use cumin because it provides an earthy flavor and complements the taco seasoning. You can substitute it with ground coriander or taco seasoning.
SMOKED PAPRIKA:
- We choose smoked paprika as it offers a vivid color and a deep flavor. As another choice, use regular paprika or chili powder.
GREEK YOGURT:
- We use Greek yogurt, which will create a silky texture. You can substitute it with skyr yogurt, dairy-free Greek-style yogurt, or cottage cheese.
AVOCADO:
- We use avocado because it provides healthy fats and makes the crema smooth and creamy. You can replace it with guacamole or mashed avocado mixed with yogurt.
CORN TORTILLAS:
- Since maize tortillas are typically used for tacos and are inherently gluten-free, we utilize them. They can be replaced with lettuce wraps or whole-wheat tortillas.
RED CABBAGE:
- We use red cabbage because it adds a fresh crunch and nutritious antioxidants. You can replace it with green cabbage, shredded lettuce, kale slaw, or broccoli slaw.
INSTRUCTIONS:
- Warm the empty oven to 220°Celcius and cover a tray using baking paper.
- Completely dry the fish with paper towels.
- Stir the black pepper, turmeric, salt, cumin, onion powder, smoked paprika, and garlic powder.
- We rub the fish fillets using olive oil and coat them uniformly with the spice mixture.
- Put sliced red onions and bell peppers on a tray & drizzle them with the olive oil.
- Place the seasoned fish on the vegetables.
- Roast them for almost eighteen minutes till the veggies are softer and caramelized, and the fish easily flakes using a fork.
- When the fish cooks, whisk the salt, avocado, water, Greek yogurt, cilantro, lime juice, and garlic in a blender.
- Include extra water if required to get a perfect consistency.
- Warm the tortillas in a pan for almost thirty seconds.
- Place foil over them and bake for nearly five minutes.
- Make big chunks of the fish by breaking it.
- Pour all the tortillas with roasted vegetables, a drizzle of avocado crema, cabbage, and fish.
- Serve these tacos hot with fresh lime wedges and cilantro.
TIPS:
- Include a small amount of cayenne pepper for additional heat.
- Avoid cooking the fish for an extra time to retain a tender texture and moisture content.
- We utilize fresh lime juice to get the maximum flavor.
- Include slices of radishes for extra nutrients and crunch.
SERVING SUGGESTIONS:
SALADS:
- Cucumber Tomato
- Mediterranean Chickpea
- Mango Avocado
- Citrus Kale
- Watermelon Mint
GRAIN-BASED SIDES:
- Cilantro Lime Brown Rice
- Quinoa Pilaf
- Lemon Herb Couscous
- Turmeric Rice
- Wild Rice Blend
ROASTED VEGETABLE SIDES:
- Roasted Sweet Potatoes
- Garlic Roasted Broccoli
- Roasted Cauliflower Florets
- Herb-Roasted Carrots
- Parmesan Green Beans
SALSAS AND DIPS:
- Fresh Mango Salsa
- Pineapple Salsa
- Guacamole
- Pico de Gallo
- Corn and Black Bean Salsa
BEVERAGES:
- Iced Green Tea
- Cucumber Mint Water
- Sparkling Lime Water
- Hibiscus Tea
- Fresh Lemon Water
STORAGE INFORMATION
FRIDGE:
Fish & veggies:
- Put these tacos in a closed dish and stock it for nearly 3 days.
Avocado crema:
- Keep it in a tight box for more than 2 days.
Tortillas:
- Place in a fridge as mentioned on the package instructions.
FREEZER:
- Store the cooked fish for almost forty-five to sixty days.
- Freeze the roasted veggies for longer than one month.
- We do not suggest storing the avocado crema as its texture will alter.
FAQs:
Will we prepare these tacos dairy-free?
Yes, you can use a vegan Greek-style yogurt instead of Greek yogurt to make these tacos non-dairy.
Which fish is perfect for using in these tacos?
- You can use tilapia, haddock, halibut, cod, and mahi-mahi.
Could we prepare these tacos earlier?
- Yes, you can make these tacos earlier, as they freeze for almost 60 days.
Would we cook the fish by grilling?
- Yes, you can grill the fish for almost four minutes.
May we prepare these tacos without gluten?
- Yes, you can use non-gluten corn tortillas to make these tacos gluten-free.
NUTRITIONAL FACTS:
Caloric Content: 380 kcal
Sodium: 510 mg
Net Carbs: 21 g
Fiber: 7 g
Sugar: 4 g
Portion Size: 2 Tacos
Fats: 15 g
Proteins: 34 g
Total Carbs: 28 g
