Parchment Fish Tacos
20 Minutes Total
- 1 lemon, cut into rounds
- 2, 8 oz cod fillets or halibut fillets
- 3 tbsp (45 mL) extra-virgin olive oil, divided
- 1 pkg Old El Paso Dinner Kit
- ½ tsp (2 mL) each ground cumin, paprika and kosher salt
- Half onion, thinly sliced
- 6 cherry tomatoes halved
- 2 cup (500 mL) shredded red cabbage
- ½ cup (125 mL) crumbled feta cheese
- Cilantro sprigs
- Preheat oven to 400°F. Place a 15 x 17” sheet of parchment paper on a work surface with the longest side facing you, then fold in half to resemble a book. Open parchment and arrange 3 lemon slices in the center of one side. Place a fillet over lemon, then drizzle both sides with half of the oil.
- In a small bowl, stir 2 tbsp of the Taco Seasoning Mix with cumin, paprika and salt. Sprinkle half the mixture all over the fish, then top with half the onions and tomatoes.
- Fold parchment over to make tightly crimped edges forming an airtight packet in the shape of a semi-circle. Repeat with parchment, fish, oil, seasoning, onions and tomatoes.
- Place both packets on a baking sheet and bake for 15-17 minutes, (until a toothpick poked through the paper slides through fish without resistance).
- Carefully open packets using a paring knife to let steam escape. Heat tortillas according to package instructions; top each with cabbage, fish and vegetables and juices, feta and cilantro.
- You can use paper clips on the packet's ends to ensure an airtight seal to steam and cook the contents properly. The packet will inflate like a balloon and quickly deflate once out of the oven.