Fish Tacos from Reynolds Wrap®

Name: Fish Tacos from Reynolds Wrap® recipe
Prep time: 15 min
Cook time: 18 min
Yield: 8 tacos
Cuisine: Global
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

by David Montgomery 1 year ago

4.6 (10)

18 minutes

694.4 kcal

90.1 g carbs

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Description

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

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.

Nutrition Facts

serving: 8 tacos

calories: 694.4 kcal

carbohydrates: 90.1 g

protein: 32.9 g

saturated fat: 3.3 g

cholesterol: 41.4 mg

sodium: 1607 mg

fiber: 7.8 g

sugar: 0.7 g