Spicy Fish Taco Grill Packets

🥘 Ingredients

• Tex-Mex paste
  2
• black pepper
• cooking oil
  3 tbsp
• flour tortillas
  12
• lime
  2
• long green pepper
  2
• mayonnaise
  4 tbsp
• onion
  2
• paper towels
• salt
• shredded red cabbage
  8 oz
• smoky red pepper crema
  4 tbsp
• sugar
  2 tbsp
• tilapia
  22 oz

🍳 Cookware

• grill
• small bowl
• aluminum foil
• baking sheet
• medium bowl
• am

1. 

   1

   Preheat a well-oiled grill to medium-high heat. Wash and dry all produce. Halve, core, and thinly slice long green pepper into strips. Halve, peel, and thinly slice onion . Halve lime crosswise. Thinly slice one lime into rounds; quarter the other. (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.

   long green pepper: 2, onion: 2, lime: 2
2. 

   2

   In a small bowl , combine Tex-Mex paste and sugar , using 1 TBSP (or 2 TBSP for 4 servings) until sugar has dissolved. Pat tilapia dry with paper towels ; season generously all over with salt and black pepper . Evenly coat both sides with the Tex-Mex rub.

   Tex-Mex paste: 2, sugar: 2 tbsp, tilapia: 22 oz, paper towels, salt, black pepper
3. 

   3

   Cut two 18-inch-long pieces of aluminum 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 the foil. Top each with a large drizzle of cooking oil and season with salt and pepper; toss to coat. Lay the seasoned tilapia on top of the veggies. Arrange lime rounds on top of the fish. Fold the foil over the fish and veggies, then cinch the foil into packets. TIP: Tightly sealing the packets will ensure the fish steams properly.

   cooking oil: 3 tbsp
4. 

   4

   Place the grill packets, cinched sides up, on the grill. Close the lid and grill until the veggies are tender and the fish is cooked through ⏱️ 8-10 minutes . Transfer the packets to a plate. TIP: When checking for doneness, carefully open the packets with tongs, as there will be steam. OVEN ALTERNATIVE: Place the packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on the top rack, ⏱️ 18-20 minutes .
5. 

   5

   While the packets cook, in a medium bowl , combine shredded red cabbage , mayonnaise , the juice from two lime wedges (or four wedges for 4 servings), salt, and pepper. Toss to evenly coat.

   shredded red cabbage: 8 oz, mayonnaise: 4 tbsp
6. 

   6

   Wrap flour tortillas in foil. Grill until warm and pliable, ⏱️ 30-60 seconds per side. OVEN ALTERNATIVE: Wrap the tortillas in damp paper towels and microwave for ⏱️ 30 seconds .

   flour tortillas: 12
7. 

   7

   Carefully open the grill packets with am a fork. Discard the lime rounds. Using a fork, break the tilapia into bite-size pieces (it is OK if the fish and veggies mix together). Divide the tortillas between plates. Fill with the tilapia and fajita veggies, and top with the slaw. Drizzle with smoky red pepper crema and serve with a squeeze of lime. Tilapia is fully cooked when the internal temperature reaches 145 degrees.

   smoky red pepper crema: 4 tbsp