Pancho Villa Baked Tilapia

Pancho Villa Baked Tilapia

SURFWENCH 5

"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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Ingredients

35 m servings 163 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

84
  1. 102 Ratings

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Most helpful positive review

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) a...

Most helpful critical review

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

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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) a...

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 addi...

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 t...

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

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.

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 eve...

Easy but a bit bland. Just tomato and fish.

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 sp...

I fixed this for the family and used salt, pepper, lime slices and oregano to season the fish before I popped them on the grill. I also took the advice of 1 reviewer and used fresh tomatoes and ...

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