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| Fish Tacos from Reynolds Wrap® |
"Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan."
Ingredients :
- Reynolds Wrap® Non Stick Aluminum Foil
- 4 (4 ounce) tilapia fillets, fresh or frozen (thawed)
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- 1 teaspoon seafood seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 8 (8 inch) flour tortillas
- Shredded lettuce
- Mango salsa
- Sliced avocado
Instructions :
| Prep : | Cook : 4M | Ready in : 18M |
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- Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food.
- Place tilapia in foil-lined pan.
- Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.
- Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
Notes :
- Grilled Fish Tacos: Fish can also be grilled on a sheet of Reynolds Wrap Non-Stick Foil. Place foil with non-stick (dull) side up on grill grate. Use a grilling fork to punch holes in foil for drainage. Grill 5 to 10 minutes, or until fish is opaque and flakes easily when tested with a fork.
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