Mexican · Serves 2
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.
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°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
