Spicy Fish Taco Grill Packets
Foil packet meals for the campfire or grill
- Fish
- Milk
- Eggs
- Wheat
- Soy
These flavorful fish tacos are total fire emoji! You’ll place a foil packet of tilapia, pepper, and onion over hot coals (or in an oven), warm up flour tortillas, and load all that goodness right in. A tangy slaw makes a perfect topping, and a finish flourish of smoky red pepper crema and a squeeze of fresh lime brings it all together.
Ingredients
1 unit
Onion
11 ounce
Tilapia
(Contains: Fish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Preheat a well-oiled grill to medium-high heat. Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Halve lime crosswise. Thinly slice one half into rounds; quarter the other half. (For 4 servings, thinly slice one lime; quarter the other.) • OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4) and preheat oven to 425 degrees.
• In a small bowl, combine Tex-Mex paste and 1 TBSP sugar (2 TBSP for 4 servings) until sugar has dissolved. • Pat tilapia* dry with paper towels; season generously all over with salt and pepper. Evenly coat both sides with Tex-Mex rub.
• Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a work surface with a long side facing you. • Dividing evenly, arrange green pepper and onion lengthwise in the center of foil pieces. Top each with a large drizzle of oil and season with salt and pepper; toss to coat. • Lay seasoned tilapia on top of veggies. Arrange lime rounds on top of fish. • Fold foil over fish and veggies, then cinch into packets. TIP: Tightly sealing the packets will ensure that the fish steams properly.
• Place grill packets, cinched sides up, on grill. • Close lid and grill until veggies are tender and fish is cooked through, 8-10 minutes. Transfer to a plate. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4), 18-20 minutes.
• While packets cook, in a medium bowl, combine cabbage, mayonnaise, juice from two lime wedges (four wedges for 4 servings), salt, and pepper. Toss to evenly coat.
• Wrap tortillas in foil. Grill until warm and pliable, 30-60 seconds per side. • OVEN ALTERNATIVE: Wrap tortillas in damp paper towels and microwave for 30 seconds.
• Carefully open grill packets. Discard lime rounds. Using a fork, break up tilapia into bite-size pieces (it’s OK if the fish and veggies mix together!). • Divide tortillas between plates. Fill with tilapia and fajita veggies; top with slaw. Drizzle with red pepper crema and serve with a squeeze of lime.
Tilapia is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, well-balanced spices, though some found it bland or fishy. Consider adding extra herbs or richer stock for deeper flavor 🍲.
- Ease of prep: Customers loved the simple grill packet method, praising its ease and quick cleanup. Oven and air fryer alternatives worked well too.
- Suggestions: Try searing the fish for more texture; add cilantro, avocado, or pineapple for extra flavor. Consider swapping tilapia for a less fishy option.
- Portions: Some felt it needed sides like rice or beans to round out the meal. Others found there was plenty of filling for the tacos.
- Cooking tips: Drain packets before serving to avoid soggy tacos. Fish may need longer cooking time; check doneness carefully.
