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Foil packet fish tacos made with cod, fresh corn, and green peppers are an easy, healthy summer grill dish ready in 30 minutes.
Foil Packet Fish Tacos
These fish taco foil packets are made with flaky cod, sweet summer corn, and colorful bell peppers, all cooked together on the grill until tender and juicy. Serve the fish in warm tortillas with your favorite toppings for a fresh, vibrant summer dinner that requires little cleanup. Foil packet dinners are one of my favorite ways to cook in the summer because they make dinner and cleanup so easy. If you’ve tried other 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 only do I love baking in the summer, I also enjoy recipes that are quick and don’t involve a lot of mess. This simple foil packet fish taco recipe checks all the boxes. But don’t worry if you don’t have a grill. I’ve included instructions on how to cook the packets in the oven below.
- Fresh and Seasonal: Using summer vegetables will give you delicious results.
- Cooks perfectly every time. The cod is steamed in foil to give it a soft, flaky texture.
- Minimal cleanup: Grilling fish in foil means your grill won’t get dirty.
- good for camping With freshly caught fish, yThe recipe can be easily scaled up.
materials needed
Here are details on all the ingredients for healthy fish tacos: See recipe card below for exact measurements.
- Fish Taco Spices: Smoked paprika, cumin, red pepper powder, dried oregano, salt
- avocado oil Adds moisture and healthy fats to fish and vegetables.
- fish: I used cod fillets, but white fish such as snapper, halibut, or mahi mahi will also work. If using frozen fish, thaw it in the refrigerator the day before, then pat dry with paper towels before seasoning.
- vegetable: Red bell pepper, red onion, corn (cut off the cob)
- jalapeño Optional, but great if you enjoy spicy fish tacos. Save the seeds and ribs for more heat, or remove them for a milder flavor.
- lime: A slice of lime adds a subtle citrus flavor as the cod bakes.
- Corn Tortillas I’m going to make tacos with fish and vegetables. If you prefer a different type of tortilla, you can use that instead.
- Taco Toppings: Fresh cilantro, shredded lettuce (such as romaine or iceberg), guacamole
How to Make Foil Packet Fish Tacos
You can prepare the foil packets a day early. Store in the refrigerator until ready to grill. Also, if you don’t have sturdy foil, use 2 sheets per packet to prevent tearing. See recipe card below for printable instructions.
- Mix the seasoning Mix all 5 spices
- Season everything: drizzle daegu Brush with oil and sprinkle with spices, then do the same with the vegetables.
- Preheat the grill. Turn all burners on high until grill reaches 400°F. (You can check the temperature by inserting an oven thermometer inside.) Then turn half the burners to medium and the other half to low.
- Assemble the foil packet. Remove two pieces of heavy-duty foil, then spoon vegetables onto the center of each sheet. Top with fillets and lime wedges. Fold the foil over the food and crimp the edges to seal and prevent steam from escaping.
- Bake the fish packets. Place the foil packet on the low heat section of the grill. Cover and cook for 10 to 12 minutes, depending on the thickness of the fillets. Let the packet sit for 5 minutes to cool slightly. Then carefully open the foil, being careful of the hot steam.
- To make tacos: Sprinkle the fish with cilantro leaves, then wrap in corn tortillas and top with lettuce and guacamole.
Tips for baking fish in foil
- Put the fish on top of the vegetables. The fillets will not be in direct contact with the grill, which will help ensure even cooking.
- Seal the foil packet tightly. To prevent steam from escaping.
- Cook over low heat. Preheat the grill to high, then turn the burners down to half way. The steam generated by the foil cooks the fish.
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- Don’t like fish? Substitute shrimp to reduce cooking time to 6 to 8 minutes.
- Spice options: Switch up the spices with your favorite taco seasoning.
- Vegetable Swap: Use any color of bell pepper or onion. If you don’t have fresh corn on hand, use frozen corn instead. You can also substitute one of the vegetables with cherry tomatoes.
- No grill? Place the foil packets of fish on a sheet pan and bake at 375°F for 10 to 15 minutes.
- Taco Toppings: If you don’t like cilantro, skip it. You can swap out the lettuce or guacamole for slaw, diced tomatoes, pico de gallo, or salsa. Other ideas include topping your tacos with hot sauce to make them spicier, or adding crumbled Cotija cheese for a salty, creamy flavor.
Storage and leftovers
- Refrigerated storage Leftovers for up to 3 days.
- How to reheat: You can reheat the cod and vegetables in the microwave, in the oven at 300°F, or in a skillet over medium-low heat. You can also eat it cold.
More Fish Taco Recipes You’ll Love
For more healthy dinner ideas, check out my fish recipes and five delicious fish taco recipes!
produce: night soil
Serving Size: 2 fish tacos
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper powder
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- 2 6 ounces cod fillets , Or white skinned fish
- 2 teaspoon avocado oil, divided
- ½ red bell pepper, Remove stems and seeds and slice thinly.
- ¼ cup red onion, sliced
- ½ cup fresh corn, From one ear
- ½ small jalapeño, Thinly sliced (optional)
- 1 lime, Cut into rounds and add more for serving.
- coriander leaves, For decoration
- 4 Corn Tortillas, Charred, ready to serve
- Shredded lettuce, for service
- ¼ cup guacamole, for service
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Place smoked paprika, cumin, chili powder, dried oregano, and salt in a small mixing bowl and stir until evenly combined.
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Drizzle the cod with 1 teaspoon oil and season with half the seasoning mixture. Set aside.
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Add sliced peppers, onion, corn, and jalapenos (if using) to mixing bowl. Drizzle with remaining teaspoons of avocado oil and seasoning mixture. Stir until the seasoning is well absorbed into the vegetables.
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Preheat your outdoor grill, turning all burners to high heat, until it reaches 400°F. Reduce the heat to medium and keep it on low on one side.
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Remove two 12-inch pieces of heavy-duty foil. Spoon the vegetables into the center of each piece of foil. Place the fish pieces on top of the vegetables. Top with lime slices. Bring both ends over the fish and squeeze closed. Squeeze the sides to ensure everything is completely sealed and no steam escapes. Transfer the foil packets to a rimmed baking sheet for easy transfer to the grill.
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Carefully place the foil packet on the low heat section of the grill and quickly close the lid. Cook for 10 to 12 minutes, depending on the thickness of the fish. Remove foil packets from rimmed baking sheets and let sit for 5 minutes before opening.
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Be careful when opening the foil packaging as hot steam may become trapped inside. Top with cilantro. Serve with charred corn tortillas, lettuce, guacamole, and lime wedges, if desired.
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clothing material: 2 fish tacos, calorie: 431 calorie, carbohydrate: 45.5 g, protein: 36 g, province: 12 g, Saturated Fat: 1.5 g, Cholesterol: 73 mg, sodium: 545 mg, fiber: 7 g, sugar: 7.5 g
