Sheet Pan Tacos de Pescado (Mexican Fish Tacos for Weight Loss) | Jai
Sheet Pan Tacos de Pescado (Mexican Fish Tacos for Weight Loss)
20 mins prepServes 4
These fish tacos can be grilled or pan seared but save time by making your creamy slaw and high protein jalapeño crema while the fish bakes. These tacos pack so much flavor, protein, and veggies, they’ll be a staple this spring and summer!!
1. Pre heat the oven to 425 F.
2. Pat the fish dry. Add a light layer of oil spray to one side of the fish. Season to taste. Flip the fish over and repeat the process.
3. Place in the oven for 12-14 minutes. Let it cool.
4. Chop all the vegetables for the cole slaw. Add the chopped vegetables to a bowl with the light mayo and juice of 1 lime.
5. For the jalapeno crema, add all ingredients to a blender until smooth.
6. One serving of crema is 55 grams and the total amount made was 220 grams. This may vary depending on how much water you add. To determine the amount of one serving, weigh the full amount and divide by 4.
7. Heat the tortillas on a comal for 30 seconds on each side.
8. To make one serving, add 55 grams (1/4 of the crema) over 4 tortillas. Add 6 ounces of tilapia and top the tacos with 2/3 cup cole slaw.
