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Fish Tacos

  • Cook Time: 18 - 20 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup! 


  • 4 tilapia fillets (4 to 6 oz. each) 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 flour tortillas (8-inch)
  • Lettuce, mango salsa and sliced avocado
  • Reynolds Wrap® Non-Stick Foil


Step 1

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

Step 2

PLACE tilapia in foil-lined pan.

Step 3

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

Step 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.

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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