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Foil Packet Fish Tacos made with cod, recent corn, and bell peppers are a straightforward, wholesome grilled summer season dinner that’s prepared in below half-hour.
Foil Packet Fish Tacos
These Fish Taco Foil Packets are made with flaky cod, candy summer season corn, and colourful bell peppers, all cooked collectively on the grill till tender and juicy. Serve the fish in heat tortillas along with your favourite toppings for a recent, vibrant summer season dinner that requires nearly no cleanup. Foil packet dinners are considered one of my favourite methods to prepare dinner in the summertime as a result of they make dinner and cleanup really easy. In case you’ve tried my different foil packet recipes like Mediterranean Grilled Fish Foil Packets, or Cajun Shrimp Foil Packets, you’ll love this recipe.
Why This Foil Packet Fish Recipe Works
Not solely do I like grilling in the summertime, however I additionally take pleasure in any recipe that’s quick and doesn’t soiled many dishes. This easy foil packet fish taco recipe checks all of the containers. However no worries for those who don’t have a grill–I’ve included directions under for cooking the packets within the oven.
- Contemporary and in season: Utilizing summer season greens delivers scrumptious outcomes.
- Cooks completely each time. The cod steams in foil, leading to a young, flaky texture.
- Minimal cleanup: Grilling the fish in foil means the grill doesn’t get soiled.
- Nice for tenting with recent caught fish, you can simply scale the recipe.
Components You’ll Want
Right here’s extra on all of the substances for these wholesome fish tacos. See the recipe card under for the precise measurements.
- Fish taco spices: Smoked paprika, cumin, chili powder, dried oregano, salt
- Avocado oil provides moisture and wholesome fat to the fish and greens.
- Fish: I used cod filets, however any white flaky fish like snapper, flounder, or mahi mahi will work. If utilizing frozen fish, thaw it within the fridge the day earlier than and pat it dry with paper towels earlier than seasoning.
- Greens: Pink bell pepper, purple onion, corn (minimize it off the cob)
- Jalapeño is non-obligatory however nice for those who take pleasure in spicy fish tacos. Preserve the seeds and ribs for extra warmth, or take away them for a milder taste.
- Lime: Because the cod bakes, the lime slices infuse it with a delicate citrus taste.
- Corn tortillas to make tacos with the fish and greens. In case you desire a distinct sort of tortilla, be at liberty to make use of that as a substitute.
- Taco toppings: Contemporary cilantro, shredded lettuce (like romaine or iceberg), and guacamole
Methods to Make Foil Packet Fish Tacos
You’ll be able to put together the foil packets a day early. Simply hold them within the fridge till you’re able to grill. Additionally, for those who don’t have heavy-duty foil, use 2 sheets per packet to stop tearing. See the recipe card under for printable directions.
- Make the spice mix by combining all 5 spices.
- Season every little thing: Drizzle the cod with oil and sprinkle with spices, then do the identical for the greens.
- Preheat the grill: Flip all of the burners to excessive till the grill reaches 400°F. (You’ll be able to verify the temperature by inserting an oven thermometer inside.) Then, cut back half of the burners to medium and the opposite half to low.
- Assemble the foil packets: Tear off 2 items of professional quality foil, then spoon the greens into the middle of every sheet. High with a filet and lime slices. Fold the foil up over the meals, crimping the perimeters to seal and stop steam from escaping.
- Grill the fish packets: Place the foil packets on the low-heat facet of the grill. Shut the lid and prepare dinner for 10 to 12 minutes, relying on the thickness of the filets. Let the packets sit for five minutes to chill barely. Then, rigorously open the foil, being cautious of the new steam.
- Make the tacos: Sprinkle the fish with cilantro leaves, then wrap in corn tortillas and high with lettuce and guacamole.
Ideas for Grilling Fish in Foil
- Place the fish on high of the greens so the filets aren’t in direct contact with the grill, which is able to assist them prepare dinner evenly.
- Seal the foil packets tightly to stop steam from escaping.
- Cook dinner on low warmth. Preheat the grill to excessive, then flip down half the burners to low. The fish cooks from the steam created within the foil.
Variations
- Don’t like fish? Substitute shrimp, lowering the prepare dinner time to six to eight minutes.
- Spice choices: Swap the spices in your favourite taco seasoning.
- Vegetable swaps: Use any coloration bell pepper or onion. In case you don’t have recent corn, use frozen corn as a substitute. You might additionally exchange one of many veggies with cherry tomatoes.
- Don’t have a grill? Bake the fish foil packets on a sheet pan at 375°F for 10 to fifteen minutes.
- Taco toppings: In case you don’t like cilantro, skip it. You’ll be able to swap lettuce or guacamole for slaw, diced tomatoes, pico de gallo, or salsa. Another concepts are to high the tacos with sizzling sauce to make them spicier, or add some crumbled cotija cheese for a salty, creamy chew.
Storage and Leftovers
- Refrigerate the leftovers for as much as 3 days.
- Methods to Reheat: You’ll be able to reheat the cod and greens within the microwave, within the oven at 300°F, or in a skillet on the range over medium-low warmth. You too can eat it chilly.
Extra Fish Taco Recipes You’ll Love
For extra wholesome dinner concepts, try my Fish Recipes, plus these 5 scrumptious fish taco recipes!
Yield: servings
Serving Measurement: 2 fish tacos
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- 2 6-ounce cod fillets , or any white flaky fish
- 2 teaspoons avocado oil, divided
- ½ purple bell pepper, stem and seeds eliminated and thinly sliced
- ¼ cup purple onion, thinly sliced
- ½ cup recent corn, from 1 ear
- ½ small jalapeño, thinly sliced (non-obligatory)
- 1 lime, minimize into rounds, plus extra for serving
- Cilantro leaves, for garnish
- 4 corn tortillas, charred, for serving
- Shredded lettuce, for serving
- ¼ cup guacamole, for serving
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Add the smoked paprika, cumin, chili powder, dried oregano, and salt to a small mixing bowl and stir to evenly incorporate.
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Drizzle the cod with 1 teaspoon of the oil and season with half of the spice mix. Put aside.
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Add the sliced peppers, onions, corn, and jalapeño (if utilizing) to a mixing bowl. Drizzle with the remaining teaspoon of avocado oil and seasoning mix. Stir to coat the greens within the seasoning.
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Preheat an out of doors grill turning all of the burners over excessive warmth till it’s 400°F. Scale back the flame to medium warmth, conserving one facet on low.
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Tear off 2, 12-inch items of heavy obligation foil. Spoon the veggies onto the middle of every piece of foil. Place a chunk of fish on high of the veggies. High with the lime slices. Convey two finally ends up and over the fish and crimp to shut. Crimp sides so every little thing is totally enclosed and no steam escapes. Switch the foil packets to a rimmed baking sheet to simply transport to the grill.
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Rigorously place the foil packets on the low warmth facet of the grill and shortly shut the lid. Cook dinner for 10-12 minutes, relying on the thickness of the fish. Take away the foil packets to the rimmed baking sheet and let sit for five minutes earlier than opening.
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Open the foil packets, there will be sizzling steam trapped inside so use warning whereas opening. High with cilantro. Serve with charred corn tortillas, lettuce, and guacamole, and lime wedges if desired.
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Serving: 2 fish tacos, Energy: 431 kcal, Carbohydrates: 45.5 g, Protein: 36 g, Fats: 12 g, Saturated Fats: 1.5 g, Ldl cholesterol: 73 mg, Sodium: 545 mg, Fiber: 7 g, Sugar: 7.5 g
