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Fish Tacos by Reynolds®

Fish Tacos by Reynolds®

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Fish fillets are marinated in spices and herbs, baked until tender, then served in tortillas with a creamy sauce and your favorite toppings.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet


  1. Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan. ADD flour, Mexican seasoning, olive oil, lime juice, cilantro and garlic in Reynolds(R) Oven Bag; gently squeeze bag to mix ingredients. ADD fish to oven bag; turn bag several times to coat fish with marinade ingredients. Arrange fish into an even layer. Close oven bag with nylon tie. Refrigerate 30 minutes.
  2. Preheat oven to 400 degrees F. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
  3. Bake 15 minutes or until fish flakes. Carefully cut bag open and remove fish with slotted spoon to platter.
  4. Make crema sauce: Mix sour cream, lime juice, and salt in a small bowl.
  5. For each taco: Heat two tortillas according to package directions. Stack tacos; spoon fish in center. Top with cabbage and drizzle with Crema sauce. Add toppers.
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I totally brain farted and forgot to get tortillas! No matter though because this still tasted great. I simply laid the fish on a bed of shredded cabbage and used ceviche and avocado as my topper. Sauce was great, but cut the amount in half, more than enough.