Sheet Pan Fish Tacos with Avocado Crema, Pineapple Salsa & Rainbow Slaw

fresh ingredients


  • 12 oz
  • 6 pcs
    flour tortillas
  • 2 oz
  • 6 oz
    avo crema
  • 8 oz
    pineapple salsa (pineapple, cilantro, lime juice, green onion, tomato)
  • 2 oz
  • 2 oz
    green onion
  • 2 oz
    taco seasoning
  • 2 oz
    red cabbage
  • 2 oz
  • 3 oz
    slaw dressing
  • 12 pc

Not Included

Olive oil 

Salt & pepper 


Kitchen Items Needed

Rimmed baking sheet

Box grater

Large bowl

Medium skillet


Silicone brush for oil (optional)

Aluminum foil

cook along



Preheat broiler with a rack in the upper third;

Grate carrot;

Core & thinly slice cabbage;

Shred lettuce with the knife or with the grater;

Cut lime into wedges.

1Cook Fish

Pat fish dry with a paper towel and rub a bit of olive oil on both sides, sprinkle all over with taco seasoning.

Transfer fish to a rimmed baking sheet. Cook on the upper third rack until cooked through & browned in spots, flipping halfway, 4–6 minutes. Break into smaller pieces to place inside tacos.

2Make Slaw

While fish is cooking, trim & finely slice green onion. Trim & finely dice radish. In a bowl, combine carrot, cabbage, radishes and ½ onions, toss with half of the green onions. Season with salt & pepper to taste.

3Prepare Tortillas

Bring skillet to warm over medium heat. Brush olive oil lightly on both sides of each tortilla. Toast each side of the tortilla, 1 minute or so, until golden brown, watching carefully so they don’t burn. Wrap in aluminium foil to keep warm. 

4Assemble & Serve

Spread a little bit of crema over tortillas. Top with shredded lettuce, fish & pineapple salsa. Drizzle with remaining crema. Sprinkle remaining green onions on top. Serve with slaw & lime wedges alongside for squeezing over top. Enjoy!