Grilled Tilapia Fiesta Foil Packs

These grilled tilapia fiesta foil packs are quick and easy. Tilapia and black beans, peppers and corn topped with cheese are cooked in foil packs for easy clean up. Serve with rice and sprinkle with chopped cilantro!

You’ve heard the saying, “good things come in small packages”, right?

Well I’m here to tel you that even better things come in larger packages… can I get an AMEN?!

With the end of the school year last week and the mere fact I’m currently living in a boxed fortress with our packed boxes ceiling high all that I haven’t packed yet is our grill. Okay, so that may be an exaggeration… but the whole part of living in a house filled to the brim with boxes, is not! You really don’t realize how much stuff you have until you have to fit it all into 3 cubic feet boxes. I think it’s pretty safe to say we won’t be moving again anytime soon!

So with that said. Who needs a little fiesta in their lives? I do, I do!

The rice is pretty easy-peasy. Smash a couple cloves of garlic, peel them and drop them into a sauce pan. Add two cups of water, a couple of pinches of kosher salt and a cup of long grained white rice.

Stir and bring it all up to a boil. Reduce the heat to low and place a heavy lid on that sucker. Simmer for 15-20 minutes. After the time is up, remove it off of the heat {don’t remove the lid} and let it sit for at least 5 minutes or until you’re ready to serve.

While all that’s happening… I trimmed off a couple sides to a red bell pepper. Slice them into strips…

… diced them small and then I added them to a bowl with a cup of sweet corn.

I added my rinsed and drained black beans…

Measured and added a tablespoon of green chilies or is it chiles {help!}?

Chopped up some fresh cilantro…

And lastly drizzle in a tablespoon of olive oil and gave it a good toss.

Cheese and fish rarely ever go together. I’m on a mission to break that standard and so with that said…

Grate up four ounces of pepper jack cheese.

Sprinkle a quarter teaspoon of Creole or Cajun seasoning on top of the tilapia.

Top the seasoned tilapia with about 4 tablespoons of the fiesta veggie medley and then if you like it spicy sprinkle a quarter teaspoon more of that Creole stuff. Totally optional.

Top with a quarter of the cheese and repeat with the remaining tilapia fillets.

Bring up the sides of the foil and crimp and then fold the ends up to make a foiled handbag. Yeah that’s right.

Place the foil “handbags” on the grill that has been preheated to medium-high, close the lid and cook for 15 minutes.

I had to hurry on inside because a storm was-a-coming. So I watched as the rain drops landed on our grill and sizzled, it was kind of cool… Pat thinks I’m a dork. Whatevs.

Right before serving remove the garlic pieces and fluff the rice.

Carefully open the grilled tilapia fiesta foil packs being careful not to burn yourself. Use a sturdy spatula to remove the tilapia and gently place it on some of the rice.

Squeeze a wedge of lime over the fish and grab your fork!

The fish should be flaky and flavorful. I particularly love the black beans and the spiciness of the fish. What can I say? I’m a sucker for heat.

Enjoy! And if you give this Grilled Tilapia Fiesta Foil Packs a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Grilled Tilapia Fiesta Foil Packs

Quick easy and the best part is that there's minimal clean up!

Yield: 4 servings

Prep Time: 15 Minutes

Cook Time: 20-25 minutes total

Total Time: 45 minutes

Ingredients:

4 Fresh Tilapia Fillets

1 cup Sweet Corn

1 can Black Beans, rinsed and drained

1/2 a Red Bell Pepper, diced small

1 heaping tablespoon of {canned} Diced Green Chiles

1 small handful Fresh Cilantro, chopped

1 tablespoon Olive Oil

4 ounces of Pepper Jack Cheese, freshly grated

2 teaspoons Creole or Cajun Seasoning

FOR THE RICE:

2 cups Water

1 cup Long Grain White Rice

2-3 cloves of Garlic, smashed and peeled {not chopped}

A couple of pinches of Kosher Salt

Directions:

For the Rice: Place smashed and peeled garlic in a sauce pot. Add the rice, two cups of water and the salt. Stir and bring to a boil. Reduce the heat to low and place a heavy lid into place. Cook for 15 to 20 minutes and remove off of the heat once the time is up. Let sit for at least 5 minutes or until you are ready to serve. Remove the garlic pieces before serving!

For the Tilapia Packets: In a bowl combine the corn, diced peppers, black beans, green chilies, chopped cilantro and the olive oil. Stir.

On a couple pieces of foil {one piece if using heavy duty} place the tilapia in the center. Sprinkle with 1/4 teaspoon of Creole seasoning. Top with 4 or so tablespoons of the veggie medley and sprinkle with another 1/4 teaspoon of the seasoning {totally optional}. Top with a quarter of the shredded cheese.

Bring up the sides of the foil and crimp and then fold the ends up to make a foiled handbag. 🙂

Set the foil packs on the grates a preheated grill set at medium-high and close the lid to cook for 15 minutes.

Remove the foil packs from the grill. Carefully open and remove the tilapia with a spatula. Place the tilapia on a couple spoonfuls of the rice and squeeze a wedge of lime over top. And serve with a little more of the chopped fresh cilantro if desired.

Grab a fork and enjoy!

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