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.

Course dinner, lunch

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 390kcal

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.

Calories: 390kcal