Spicy Fish Taco Grill Packets

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• mayonnaise
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• shredded red cabbage
  1 c
• smoky red pepper crema
  2 tbsp
• sugar
  1 tsp
• tex-mex paste
  2 tbsp
• tilapia
  2 fillets

🍳 Cookware

• grill
• small bowl
• aluminum foil
• medium bowl

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 half into rounds and quarter the other half. OR Preheat oven to 425°F.

   long green pepper: 1 unit, onion: 1 unit, lime: 1 unit
2. 

   2

   In a small bowl , combine tex-mex paste and sugar until the 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 tbsp, sugar: 1 tsp, tilapia: 2 fillets, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   cooking oil: 2 tbsp
4. 

   4

   Place grill packets, cinched sides up, on the grill. Close the lid and grill until veggies are tender and fish is cooked through ⏱️ 8 minutes to ⏱️ 10 minutes . Transfer to a plate. Carefully open the packets with tongs when checking for doneness as there will be steam. OR Place packets, cinched sides up, on a baking sheet. Roast in the preheated oven ⏱️ 18 minutes to ⏱️ 20 minutes .
5. 

   5

   While the packets cook, in a medium bowl , combine shredded red cabbage , mayonnaise , juice from two lime wedges, salt, and pepper. Toss to evenly coat.

   shredded red cabbage: 1 c, mayonnaise: 2 tbsp
6. 

   6

   Wrap flour tortillas in foil. Grill until warm and pliable ⏱️ 30 seconds to ⏱️ 60 seconds per side. OR Wrap tortillas in damp paper towels and microwave for ⏱️ 30 seconds .

   flour tortillas: 4 unit
7. 

   7

   Carefully open the grill packets. Discard the lime rounds. Using a fork, break up the tilapia into bite-size pieces. Divide tortillas between plates. Fill with tilapia and fajita veggies. Top with slaw. Drizzle with smoky red pepper crema and serve with a squeeze of lime.

   smoky red pepper crema: 2 tbsp