Cod, peppers, corn and onion sealed in foil and cooked on the low side of a grill for ten minutes. Nothing to wash except a mixing bowl.
The packets steam rather than grill, which is what keeps a lean white fish moist over direct heat. What comes out goes into charred corn tortillas with lettuce and guacamole.
Crimp it completely shut
Two twelve inch pieces of heavy duty foil, brought up over the fish and crimped on all sides so no steam escapes.
This is the whole mechanism. The liquid coming out of the corn, peppers and lime turns to steam inside the sealed packet, and that steam cooks the fish gently and evenly. A gap anywhere lets it escape and you end up with cod drying out over a grill.
Heavy duty foil rather than standard. Regular foil tears when you crimp it firmly and again when you move the packet with tongs.
Season in two places
The spice blend gets divided: half on the cod, half tossed through the vegetables.
Smoked paprika, cumin, chili powder, oregano and salt mixed in a small bowl first, so the proportions are even before it gets split. Mixing it in the bowl rather than sprinkling each spice separately onto the fish means every part gets the same blend.
Seasoning both components matters because the vegetables are not a garnish here. They cook down into the fish and they carry a good share of the flavour.
Vegetables underneath, fish on top
Veggies spooned into the centre of the foil first, then the cod laid over them, then lime slices on top.
The order is deliberate. Vegetables between the fish and the foil act as a buffer against the direct heat of the grill grate, so the underside of the cod does not overcook while the top is still coming up to temperature.
Lime rounds on top rather than juice. Slices release their juice slowly as they heat and the oils in the peel go into the steam.
Low side of the grill
Preheat with all burners high until the grill hits 400F, then reduce to medium and keep one side low. The packets go on the low side.
You are not searing anything. Direct high heat under a sealed foil packet scorches the bottom layer of vegetables before the fish is done. Ambient heat with the lid closed is what you want, which makes the grill function as an oven.
Close the lid quickly after the packets go on, and leave it closed. Every time it opens the temperature drops.
Ten to twelve minutes, then five resting
Depending on the thickness of the fish.
Then off the grill onto a baking sheet and left five minutes before opening. The residual steam keeps cooking during that time, and cod should reach an internal temperature of 145F. The source does not give a number, so a thermometer through the foil is worth using if you have one.
Open them carefully
There is trapped steam inside and it comes out fast when you break the seal.
Open the packet away from your face, and use tongs rather than fingers. Steam burns are the most common kitchen injury from foil packet cooking and they are entirely avoidable.
Char the tortillas
Corn tortillas, charred directly over a flame or on the grill for thirty seconds a side.
Untoasted corn tortillas are dry and they crack when folded. Thirty seconds over heat makes them pliable and adds a smoky note that suits the smoked paprika in the fish.
Four tortillas total, at two per serving, which makes this two servings rather than the four listed in some places. Worth knowing when you plan around it.
Serving
Cilantro over the fish, then into the tortillas with shredded lettuce, guacamole and lime wedges. <Around 431 calories for two tacos, with 36 grams of protein and 7 grams of fibre, which is a good ratio for something that tastes like summer food. Making it without a grill The same packets work in a 400F oven for twelve to fifteen minutes on a baking sheet. You lose the faint smokiness from the grill and the method is otherwise identical.
Other fish
Any flaky white fish works. Halibut, haddock, tilapia and mahi mahi all behave similarly. Thicker fillets need a few extra minutes; thinner ones a few less. The 145F target does not change.
Fish Taco Foil Packets
Description
Grilled foil packet fish tacos with cod, sweet corn and bell peppers, served with lettuce and guacamole.
Ingredients:
Instructions
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Add the smoked paprika cumin chili powder dried oregano and salt to a small bowl and stir to incorporate evenly.
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Drizzle the cod with 1 teaspoon of the oil and season with half the spice blend. Set aside.
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Add the sliced peppers onions corn and jalapeno to a mixing bowl. Drizzle with the remaining oil and the remaining spice blend and stir to coat.
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Preheat an outdoor grill with all burners on high until it reaches 400F. Reduce to medium heat, keeping one side on low.
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Tear off 2 twelve inch pieces of heavy duty foil. Spoon the vegetables onto the centre of each, place a piece of fish on top and add the lime slices. Bring two ends up over the fish and crimp closed, then crimp the sides so no steam can escape. Transfer to a rimmed baking sheet.
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Place the packets on the low heat side of the grill and close the lid quickly. Cook 10 to 12 minutes depending on the thickness of the fish, until it reaches an internal temperature of 145F.
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Remove to the baking sheet and let sit 5 minutes before opening. Open away from your face, as trapped steam escapes quickly.
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Top with cilantro and serve with charred corn tortillas, shredded lettuce, guacamole and lime wedges..
Note
The source header lists 4 servings but gives 2 cod fillets and 4 corn tortillas at a serving size of 2 tacos, which is 2 servings. Nutrition per serving of 2 tacos from source: 431 calories, 45.5g carbohydrates, 36g protein, 12g fat, 1.5g saturated fat, 73mg cholesterol, 545mg sodium, 7g fiber, 7.5g sugar. Cod should reach an internal temperature of 145F, which the source does not state. Crimp the foil completely so no steam escapes, and use heavy duty foil. Place the vegetables under the fish as a heat buffer. Cook on the low side of the grill with the lid closed. Open the packets away from your face, since trapped steam escapes quickly.
