Sheet Pan Fish Tacos with Creamy Avocado Sauce (High Protein + Easy!)

Serves

Prep Time

15 min

Total Time

20 min

Main Course

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American 🇺🇸

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Looking for a bold, flavorful, and healthy dinner idea? These Sheet Pan Fish Tacos are your answer. Featuring perfectly seasoned tilapia, a vibrant cilantro cabbage slaw, and a creamy avocado sauce made with cottage cheese for a high-protein twist—this meal is fast, fresh, and full of flavor. Great for meal prep, weeknights, or Taco Tuesday. 🌮🥑

Ingredients

Cooking spray
1 cup almond flour
1 tablespoon cornstarch
12 teaspoon salt
1 can quartered artichoke hearts
2 large egg
1/2 cup cold water
2 cups baby spinach
1 cup shaved asparagus
1 cup shredded green cabbage
1 lb shredded chicken
1/2 cup plain greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 teaspoon honey
⅞ teaspoon salt
1 tablespoon sliced almonds, toasted
Shaved parmesan cheese

Video

Directions

Preheat your air fryer to 400°F (200°C) for about 3 minutes. Drain and pat dry the artichoke hearts with paper towels.
In a shallow bowl, mix: almond flour, cornstarch, and salt In another bowl, whisk: The egg and cold water. Dip each artichoke piece into the egg mixture, then dredge in the flour mix to coat evenly.
Lightly spray the coated artichokes with cooking spray on all sides. Arrange them in a single layer in the air fryer basket, working in batches if needed. Air fry for 10–12 minutes, shaking halfway through, until golden and crispy.
For the dressing: Combine yogurt, lemon juice, dill and honey in a small bowl. Mix well To assemble combine, spinach, asparagus, and cabbage in a large bowl.
Drizzle the dressing on the salad and mix. Arrange the salad on a platter. Top with the tempura artichokes, chicken and sprinkle with almonds and cheese