Fish Tacos from Reynolds Wrap®

Fish Tacos from Reynolds Wrap®

by David Montgomery 1 year ago
4.6 (10)
18 minutes
694.4 kcal
90.1 g carbs
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. 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. 2. Place tilapia in foil-lined pan.
  3. 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. 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