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Foil Packet Fish Tacos made with cod, fresh corn, and bell peppers are an easy, healthy grilled summer dinner that’s ready in under 30 minutes.
Foil Packet Fish Tacos
These Fish Taco Foil Packets are made with flaky cod, sweet summer corn, and colorful bell peppers, all cooked together on the grill until tender and juicy. Serve the fish in warm tortillas with your favorite toppings for a fresh, vibrant summer dinner that requires almost no cleanup. Foil packet dinners are one of my favorite ways to cook in the summer because they make dinner and cleanup so easy. If you’ve tried my other foil packet recipes like Mediterranean Grilled Fish Foil Packets, or Cajun Shrimp Foil Packets, you’ll love this recipe.
Why This Foil Packet Fish Recipe Works
Not only do I love grilling in the summer, but I also enjoy any recipe that’s fast and doesn’t dirty many dishes. This simple foil packet fish taco recipe checks all the boxes. But no worries if you don’t have a grill–I’ve included instructions below for cooking the packets in the oven.
- Fresh and in season: Using summer vegetables delivers delicious results.
- Cooks perfectly every time. The cod steams in foil, resulting in a tender, flaky texture.
- Minimal cleanup: Grilling the fish in foil means the grill doesn’t get dirty.
- Great for camping with fresh caught fish, you can easily scale the recipe.
Ingredients You’ll Need
Here’s more on all the ingredients for these healthy fish tacos. See the recipe card below for the exact measurements.
- Fish taco spices: Smoked paprika, cumin, chili powder, dried oregano, salt
- Avocado oil adds moisture and healthy fats to the fish and vegetables.
- Fish: I used cod filets, but any white flaky fish like snapper, flounder, or mahi mahi will work. If using frozen fish, thaw it in the fridge the day before and pat it dry with paper towels before seasoning.
- Vegetables: Red bell pepper, red onion, corn (cut it off the cob)
- Jalapeño is optional but great if you enjoy spicy fish tacos. Keep the seeds and ribs for more heat, or remove them for a milder flavor.
- Lime: As the cod bakes, the lime slices infuse it with a subtle citrus flavor.
- Corn tortillas to make tacos with the fish and vegetables. If you prefer a different type of tortilla, feel free to use that instead.
- Taco toppings: Fresh cilantro, shredded lettuce (like romaine or iceberg), and guacamole
How to Make Foil Packet Fish Tacos
You can prepare the foil packets a day early. Just keep them in the fridge until you’re ready to grill. Also, if you don’t have heavy-duty foil, use 2 sheets per packet to prevent tearing. See the recipe card below for printable instructions.
- Make the spice blend by combining all 5 spices.
- Season everything: Drizzle the cod with oil and sprinkle with spices, then do the same for the vegetables.
- Preheat the grill: Turn all the burners to high until the grill reaches 400°F. (You can check the temperature by placing an oven thermometer inside.) Then, reduce half of the burners to medium and the other half to low.
- Assemble the foil packets: Tear off 2 pieces of heavy-duty foil, then spoon the vegetables into the center of each sheet. Top with a filet and lime slices. Fold the foil up over the food, crimping the edges to seal and prevent steam from escaping.
- Grill the fish packets: Place the foil packets on the low-heat side of the grill. Close the lid and cook for 10 to 12 minutes, depending on the thickness of the filets. Let the packets sit for 5 minutes to cool slightly. Then, carefully open the foil, being cautious of the hot steam.
- Make the tacos: Sprinkle the fish with cilantro leaves, then wrap in corn tortillas and top with lettuce and guacamole.
Tips for Grilling Fish in Foil
- Place the fish on top of the vegetables so the filets aren’t in direct contact with the grill, which will help them cook evenly.
- Seal the foil packets tightly to prevent steam from escaping.
- Cook on low heat. Preheat the grill to high, then turn down half the burners to low. The fish cooks from the steam created in the foil.
Variations
- Don’t like fish? Substitute shrimp, reducing the cook time to 6 to 8 minutes.
- Spice options: Swap the spices for your favorite taco seasoning.
- Vegetable swaps: Use any color bell pepper or onion. If you don’t have fresh corn, use frozen corn instead. You could also replace one of the veggies with cherry tomatoes.
- Don’t have a grill? Bake the fish foil packets on a sheet pan at 375°F for 10 to 15 minutes.
- Taco toppings: If you don’t like cilantro, skip it. You can swap lettuce or guacamole for slaw, diced tomatoes, pico de gallo, or salsa. Some other ideas are to top the tacos with hot sauce to make them spicier, or add some crumbled cotija cheese for a salty, creamy bite.
Storage and Leftovers
- Refrigerate the leftovers for up to 3 days.
- How to Reheat: You can reheat the cod and vegetables in the microwave, in the oven at 300°F, or in a skillet on the stove over medium-low heat. You can also eat it cold.
More Fish Taco Recipes You’ll Love
For more healthy dinner ideas, check out my Fish Recipes, plus these five delicious fish taco recipes!
Yield: servings
Serving Size: 2 fish tacos
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- 2 6-ounce cod fillets , or any white flaky fish
- 2 teaspoons avocado oil, divided
- ½ red bell pepper, stem and seeds removed and thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup fresh corn, from 1 ear
- ½ small jalapeño, thinly sliced (optional)
- 1 lime, cut into rounds, plus more for serving
- Cilantro leaves, for garnish
- 4 corn tortillas, charred, for serving
- Shredded lettuce, for serving
- ¼ cup guacamole, for serving
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Add the smoked paprika, cumin, chili powder, dried oregano, and salt to a small mixing bowl and stir to evenly incorporate.
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Drizzle the cod with 1 teaspoon of the oil and season with half of the spice blend. Set aside.
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Add the sliced peppers, onions, corn, and jalapeño (if using) to a mixing bowl. Drizzle with the remaining teaspoon of avocado oil and seasoning blend. Stir to coat the vegetables in the seasoning.
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Preheat an outdoor grill turning all the burners over high heat until it’s 400°F. Reduce the flame to medium heat, keeping one side on low.
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Tear off 2, 12-inch pieces of heavy duty foil. Spoon the veggies onto the center of each piece of foil. Place a piece of fish on top of the veggies. Top with the lime slices. Bring two ends up and over the fish and crimp to close. Crimp sides so everything is completely enclosed and no steam escapes. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.
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Carefully place the foil packets on the low heat side of the grill and quickly close the lid. Cook for 10-12 minutes, depending on the thickness of the fish. Remove the foil packets to the rimmed baking sheet and let sit for 5 minutes before opening.
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Open the foil packets, there can be hot steam trapped inside so use caution while opening. Top with cilantro. Serve with charred corn tortillas, lettuce, and guacamole, and lime wedges if desired.
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Serving: 2 fish tacos, Calories: 431 kcal, Carbohydrates: 45.5 g, Protein: 36 g, Fat: 12 g, Saturated Fat: 1.5 g, Cholesterol: 73 mg, Sodium: 545 mg, Fiber: 7 g, Sugar: 7.5 g
