onThese 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!
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!
Since this recipe was first posted, I now use my homemade cajun seasoning for this recipe.
To Make This Grilled Tilapia Foil Packets You Will Need:
- tilapia fillets
- sweet corn (thawed if frozen)
- black beans
- red bell pepper
- diced green chiles
- cilantro
- olive oil
- pepper jack cheese
- cajun seasoning
- cooked rice
In a bowl add 1 cup of sweet corn and 1/2 cup diced red bell pepper.
I added 1 can rinsed and drained black beans.
Measured and added 1 tablespoon of diced green chiles.
Chop 1 tablespoon fresh cilantro.
Add that to the bowl and drizzle in a tablespoon of olive oil and gave it a good toss.
Grate up 4 ounces of pepper jack cheese.
Arrange 4 tilapia filets on a lined baking sheet and sprinkle 1/4 teaspoon of Cajun seasoning on top of the tilapia.
Then top the seasoned tilapia with about 1/4 cup of the fiesta veggie medley and then if you like it spicy sprinkle a quarter teaspoon more of cajun seasoning.
Divide and top each of the tilapia filets with cheese.
Then bring up the sides of the foil and crimp and then fold the ends up to make a foiled handbag. Yeah that’s right.
Next, 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.
Next, 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. Grab your fork and dig in!
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 recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Grilled Tilapia Fiesta Foil Packs
Ingredients
- 4 tilapia fillets
- 1 cup sweet corn, thawed if frozen
- 1 (15 ounce) cans black beans, drained and rinsed
- 1/2 red bell pepper, diced small
- 1 tablespoon diced green chiles
- 1 small handful fresh cilantro, chopped
- 1 tablespoon olive oil
- 4 ounces pepper jack cheese, freshly grated
- 2 teaspoon cajun seasoning
- 2 cups cooked rice
Instructions
- 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 cajun seasoning.
- Divide the veggie medley over the fish and sprinkle with another 1/4 teaspoon of the seasoning.
- Top each 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.
- Carefully Remove the foil packs from the grill and open. 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.
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This is brilliant! You are a grilling queen, I tell ya! I love tilapia and a zesty salsa with grilled tilapia sounds perfect for a fun and easy meal. I haven’t grilled much fish because I was worried about it falling through the grill, making a mess, etc….but your foil packets are super user friendly! My friends and family would love this!
so i know i’m crazy but i’ve never been the biggest fan of tilapia…but i’m thinking with all that flavah and some extra cheese i would be TOTTTTTTTTALLY on board 🙂
Heather my husband doesn’t like fish unless it has some kind of beer batter or cornmeal crust… and he ate this in no time!
Have a great weekend friend! 🙂
Oh dear GOD, yes.
Fun! We love that Creole seasoning. These sound awesome Laurie!
Wow! All the colors are on that just pop don’t they?! It looks so great! I wish I was having this for dinner tonight! I am stuck with leftovers from the week haha
Yum! And chiles (no “i” needed).
Thanks April! 🙂
I like this dish conceptually because the technique of cooking seafood on a pouch isn’t new. In fact, the French call it en papillote or “in parchment” but I like this dish because you’ve managed to fuse some Latin flavors.
Good things come in small packages…but larges packages are simply more fun!
Oh my, what a dish! I seriously love everything about it. And I’ve been meaning to make foiled pack foods for so long! And btw, I only use jalapeno monterey jack – it’s the best cheese out there!
We are moving in a couple weeks, and I still need to pack. Half of it is still packed because this was just a temp stop while finding a house, but still – really not looking forward to living in boxes again!
What a great, healthy and beautiful dinner.
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Love the idea of adding topping to the grilled fish. Not a big fan of black beans though, so any other suggestions? Of course the cheese. And garlic to rice, brilliant.
Yummy! This is on the grill right now- can’t wait to eat!! The best part is, I had “topping” leftover, so I’m thinking of other ways to use it- chicken, salad, wrap, etc.
I want to make this, for sure! We’re out of propane, though. Do you think I could just use the broiler instead?
This is a definite to add to the summer grilling list. Love the corn combo. We do a lot of Foil Handbags and tonight ours will be filled with mushrooms and ‘taters with a bit of olive oil…hmmm! I’m feeling a bit hungry!! Too much food talk and pictures. Can’t wait to try the fish.
This looks so yummy! I heart tilapia and black beans! I don’t have a grill right now, but could this be done in the oven? Under the broiler?
this look delicious congratulations
and its chiles by the way … grettings from mexico… ajua!
So many evenings I have no idea what to make for dinner until I come to your site. I made this tilapia this evening-LOVED IT!! Thanks for your recipes! (The Panzanella was great too!!)
Yay! Glad you enjoyed it Andrea!! 🙂
Finally made the Tilapia this weekend and posted it on our blog today. Thanks for the recipe and yummy dinner idea!
http://ourkitcheninventions.wordpress.com/2012/08/21/grilled-tilapia-in-foil-packs/
Susan and Wade
Awesome! Heading over to check it out now 🙂
I live in NYC and don’t own (or know how to operate) a grill. I broiled the foil packs on high for about 15 minutes and the tilapia turned out amazing. Thanks Laurie!
Just made this tonight, but used Mahi Mahi (VERY mild fish). This was awesome!! It will be a staple at my house. Yum!
I am soo excited to make this for me and my boyfriend tonight! I loove cooking fish in foil packs it gives it such a delicious flavor. But I was wondering at what temperature I should cook it if im doing it in the oven??
Just made this recipe and it was amazing! Simple to make, healthy and absolutely delicious!
I’m so glad, Heidi! Thank you for taking the time to make this recipe and leave a review! ⭐️