Spicy Fish Taco Grill Packets
Foil packet meals for the campfire or grill
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Onion
1 unit
Lime
1 unit
Tex-Mex Paste
11 ounce
Tilapia
(Contains: Pesce)
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(Contains: Egg)
6 unit
Flour Tortillas
(Contains: Soja, Gluten)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
Not included in your delivery
5 teaspoon
Cooking Oil
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.
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