Sheet Pan Fish Tacos
Ingredients
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 tbsp avocado oil
- 1 lb cod, fresh or thawed
- 1 tbsp cumin, ground
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tbsp brown sugar
- 1/2 tsp salt
Sauce
- 3 tbsp Greek yogurt, plain
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tbsp sriracha
- pinch salt
Slaw
- 2 cups coleslaw mix
- ¼ cup ranch dressing
- 1 avocado
- 1 lime
- cilantro
- 8-12 tortillas, flour or corn
Instructions
- Preheat oven to 400 degrees. On a baking sheet, toss onions and peppers in avocado oil, spread out evenly on the baking sheet but leave room for the fish.
- In a small bowl, combine cumin, chili powder, garlic powder, brown sugar & salt. On a large plate, pat the fish dry and rub with cumin mixture.
- Place the fish on the baking sheet. Bake for 15-20 minutes or until fish is cooked through to 145 degrees. Cooking time will vary & depend on the size & thickness of your fish.
- In the meantime, combine yogurt, mayo, lime juice, sriracha & salt to make a sauce. Add slaw mix to a bowl & mix in ranch dressing.
- Assemble tacos with fish, veggies, slaw, avocado, cilantro & whatever else you want.
Notes
Tips:
- Soft corn tortillas are whole grain & lower in carbs. Wheat tortillas are typically higher in carbs. Adjust the type of tortilla for your training and nutrition needs.
- Tortillas labeled 'high fiber' or low carb often have significant amounts of fiber added- proceed with caution or know your local port-o-pot locations if you don't do well with high amounts of fiber.
- Skip the tortillas and make this into a bowl - add greens, rice, beans, etc. Whatever makes your belly happy.