Pancho Villa Baked Tilapia Recipe -
Pancho Villa Baked Tilapia Recipe
  • READY IN 35 mins

Pancho Villa Baked Tilapia

Recipe by  

"Open these tidy foil pockets at table, and the scent of Old Mexico wafts over each diner. Nothing to clean up, and practically no cooking time at all make these ideal for elegant entertaining. Serve over rice."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Coat one side of 4 (8x10 inch) pieces of aluminum foil with olive oil.
  2. Center each fillet on a foil square. Spoon a generous amount of diced tomatoes with juices over fish. Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet. Close and seal foil packets, and place on a baking tray.
  3. Bake in preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2006

I made it once according to the recipe and it was pretty good. The second time, I took a little extra trouble and cut up a fresh tomato and a couple of serrano peppers (instead of the canned) and it was super-delicious. The flavors seemed a lot more vibrant and interesting. My husband even gave it a 4.9 and he begs me not to make fish.

Most Helpful Critical Review
Jan 16, 2013

This dish was just not good. Followed the recipe to the T. I just dont get it. It was soggy and tasteless.

Jan 21, 2007

This is good. I used canned tomatoes with lime and cilantro. I forgot to buy cilantro so I didn't put in extra in. I seasoned my fish with a little salt, pepper, and garlic powder before adding the other toppings. I also put all the fish in one pan and covered it with foil instead of individually wrapping each fish. It stilled turned out pretty good. I placed thinly sliced lime on top of each piece. I would recommend adding more lime slices to give it that extra flavor. Ultimately, I will make this again.

Feb 16, 2007

This was great! I used fresh tomatoes and skipped the chiles. Went heavy on the cilantro, and added salt, pepper,cumin and a little paparika. Served it over the mexican rice III by Alansmom on this site and it was delish!

Jun 05, 2005

Tried this with my family several times. Kids and wife actually like it a bit better when I substitute the diced tomatoes and chiles with a fiery homemade salsa. Great recipe and easy to make.

Mar 17, 2008

My entire family loved this recipe. I skipped the olive oil and used PAM spray on the foil instead to save a few calories. I've tried this recipe with all types of white fish and its great every time. Try using pineapple or mango pico...both are yummy!

Mar 11, 2007

Easy but a bit bland. Just tomato and fish.

Mar 29, 2006

I made this recipe for my darling husband and myself tonight. I found the fish to be lacking something; I haven't put my finger on it, yet. I will try this recipe again, but I will add some spices like salt, pepper, garlic, etc. My husband said it was good and he would eat it again. It's great meal to loss weight too, but I have to figure out what it lacks.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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