Pancho Villa Baked Tilapia

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.

Original recipe makes 4 servings


1 tablespoon olive oil
4 (4 ounce) fillets tilapia
1 (10 ounce) can diced tomatoes with green chile peppers
1 lime, juiced
4 tablespoons minced fresh cilantro
1 lime, thinly sliced

  • PREP

    15 mins

  • COOK

    20 mins


    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Coat one side of 4 (8×10 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.


Calories: 163 kcal
Carbohydrates: 6.2 g
Cholesterol: 41 mg
Fat: 5 g
Fiber: 1.7 g
Protein: 23.7 g
Sodium: 354 mg