Fish Tacos from Reynolds Wrap® recipe

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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
½ teaspoon salt
⅛ teaspoon red pepper flakes
8 (8 inch) flour tortillas
Shredded lettuce
Mango salsa
Sliced avocado

Nutrition Info

694.4 calories
carbohydrate: 90.1 g
cholesterol: 41.4 mg
fat: 23.5 g
fiber: 7.8 g
protein: 32.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1607 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food.

  2. Place tilapia in foil-lined pan.

  3. Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.

  4. Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.

Recipe Yield

8 tacos

Recipe Note

Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.

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