Sheet Pan Mexican Fish Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and flaky white fish baked with smoky spices on a sheet pan, served in warm tortillas with a cool avocado crema and fresh toppings. This mexican-inspired seafood ready in about 25 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb white fish pieces with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.
  2. Step 2: Spread the seasoned fish in a single layer on a rimmed sheet pan and bake for 12-15 minutes until the fish flakes easily with a fork.
  3. Step 3: While fish bakes, prepare avocado crema by blending 1 ripe avocado, 1/2 cup Greek yogurt, 2 tbsp lime juice, and 1/4 cup chopped cilantro in a food processor until smooth and creamy.
  4. Step 4: Warm 8 corn tortillas wrapped in foil in the oven for the last 5 minutes of fish cooking time.
  5. Step 5: Assemble tacos by placing baked fish pieces on each tortilla, topping with 1 cup shredded red cabbage, a drizzle of avocado crema, and optional thin slices of 1 jalapeño.
  6. Step 6: Serve immediately with lime wedges on the side.

Frequently asked questions

How long does Sheet Pan Mexican Fish Tacos with Avocado Crema take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Mexican Fish Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Mexican Fish Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Mexican Fish Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Mexican Fish Tacos with Avocado Crema?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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