“Fish fillets are marinated in spices and herbs, baked until tender, then served in tortillas with a creamy sauce and your favorite toppings.” - by Reynolds®
Ingredients
Adjust Servings
Original recipe yields 8 tacos
Directions
- Place Reynolds® Oven Bag in 13x9x2-inch baking pan. ADD flour, Mexican seasoning, olive oil, lime juice, cilantro and garlic in Reynolds® 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.
- Preheat oven to 400 degrees F. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
- Bake 15 minutes or until fish flakes. Carefully cut bag open and remove fish with slotted spoon to platter.
- Make crema sauce: Mix sour cream, lime juice, and salt in a small bowl.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 527 cal
- 26%
- Fat
- 21.1 g
- 33%
- Carbs
- 55.3 g
- 18%
Based on a 2,000 calorie diet
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