Sheet pan tilapia with avocado lime crema and roasted veggies was just what I needed to pull me out of my salmon binge. I LOVE seafood, but over the past few years, I have not eaten much tilapia. Tilapia had become somewhat boring to me. As a seafood lover, I love the “fishy” taste of most fish. Tilapia does not really have that taste. That can actually be considered a huge perk for those who are not head over heels for seafood, and dislike the “fishy” taste of a lot of fish. Tilapia is a great lean meat and protein option that excludes the fishy taste.
Calories: 390 Fat: 10G Net Carbs: 32G Protein: 39G
In order for me to get back into the idea of tilapia, I had to create a dish with zest. I chose to top this dish an avocado lime cream sauce because the combination of avocado and lime is simply incredible. Next, the seasonings. I am all about spices! Spices really are key to maintaining a healthy lifestyle. Lean meats and veggies can truly flourish with the right spices! I drizzled fresh lime juice over the sliced veggies to coat. From there I added chili powder, kosher salt, and pepper. Goodbye bland veggies!
Like most fish, tilapia is loaded with PROTEIN and has no carbs.
Items that will assist with this recipe:
Sheet Pan Tilapia with Avocado Lime Crema and Roasted Veggies
Sheet Pan Tilapia with Avocado Lime Crema and Roasted Veggies is a quick and easy recipe loaded with zest, protein, and flavor.
- 4 tilapia fillets
- 1/2-1 whole avocado If you prefer the topping to be thin, use less avocado. I prefer a thick topping, so I used 1 whole avocado
- 6 yukon potatoes sliced into small portions
- 1 yellow squash sliced
- 1/2 red pepper sliced
- 2 tbsp Mexican crema
- 1 lime
- 1 tbsp chili powder
- 1 tsp chili powder
- fish rub, salt, and pepper to taste
Preheat the oven to 425 degress and line a sheet pan with foil.
Season the fish with the fish rub, salt, pepper, and 1 tablespoon of chili powder.
Add the veggies to a large bowl. Drizzle with juice from 1/2 of the fresh lime. Season the veggies with the remaining chili powder, salt and pepper.
Add the tilapia and potatoes to the sheet pan. Cover with foil. Bake for 15 minutes.
Remove the pan from the oven and remove the foil. Add the squash and red peppers. Bake for an additional 8-10 minutes uncovered until the potatoes are soft and crisp.
Add the peeled avocado to a small bowl. Spread the remaining lime juice throughout. Mash the avocado in a small bowl. Add the crema and stir.
Top the tilapia with the avocado creama sauce.