Ingredients
Spice Blend
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
Fish and Vegetables
- 2 6-ounce cod fillets (or any white flaky fish)
- 2 teaspoons avocado oil (divided)
- ½ red bell pepper, stem and seeds removed, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup fresh corn kernels (from 1 ear)
- ½ small jalapeño, thinly sliced (optional)
- 1 lime, cut into rounds, plus more for serving
- Cilantro leaves for garnish
For Serving
- 4 corn tortillas, charred
- Shredded lettuce
- ¼ cup guacamole
Instructions
- Prepare the spice blend: In a small mixing bowl, combine the smoked paprika, cumin, chili powder, dried oregano, and kosher salt. Stir well to evenly incorporate all the spices.
- Season the cod: Drizzle 1 teaspoon of avocado oil over the cod fillets and then sprinkle half of the prepared spice blend on top. Set the seasoned fish aside to marinate briefly.
- Prepare the vegetables: In another bowl, add the sliced red bell pepper, red onion, fresh corn, and jalapeño (if using). Drizzle with the remaining teaspoon of avocado oil and sprinkle with the remaining spice blend. Toss gently to coat the vegetables evenly in the seasoning.
- Preheat the grill: Set an outdoor grill to high heat until it reaches 400°F. Once heated, reduce the flame to medium while keeping one side on low heat.
- Assemble the foil packets: Tear off two 12-inch pieces of heavy-duty aluminum foil. Spoon the seasoned vegetable mixture onto the center of each piece of foil. Place one cod fillet on top of the veggies on each foil piece, then arrange lime slices over the fish. Fold the ends and sides of the foil carefully to create a sealed packet that traps steam inside, ensuring no leaks.
- Cook on the grill: Place the foil packets on the low heat side of the grill and close the lid quickly to retain heat. Grill the packets for 10 to 12 minutes, depending on the thickness of the fish, until the fish is opaque and flakes easily with a fork. Remove the packets from the grill and let them rest on a baking sheet for 5 minutes before opening.
- Serve: Carefully open the foil packets to avoid hot steam. Garnish the fish and vegetables with fresh cilantro leaves. Serve the fish and veggie mixture with charred corn tortillas, shredded lettuce, guacamole, and extra lime wedges for squeezing.
Notes
- Adjust the spice level by omitting the jalapeño if you prefer milder tacos.
- If you don’t have a grill, you can bake the foil packets in a preheated oven at 400°F for 12-15 minutes.
- Use any white flaky fish if cod is unavailable, such as tilapia, haddock, or snapper.
- Char the corn tortillas directly on the grill or in a hot dry skillet for added smoky flavor.
- Make sure to use heavy-duty foil to prevent tearing during grilling and steam leakage.
- Letting the packets rest after cooking allows the flavors to meld and the fish to finish cooking gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
