Pancho Villa Baked Tilapia

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."


35 m {{adjustedServings}} servings 163 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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.
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  1. 102 Ratings


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...