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Home > Recipes > Fish Tacos with Crema Sauce


  • 1 tablespoon flour
  • 2 teaspoons mexican seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice cup chopped cilantro
  • 2 garlic cloves, chopped
  • 4 tilapia fillets (4 to 6 oz. each) cut into 1-inch strips
  • 16 corn tortillas,6-inch diameter
  • 2 cups thinly sliced cabbage or cole slaw mix
  • fresh salsa, guacamole, cilantro, fresh lime juice
  • crema sauce:
  • 3/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon salt

    STEP 1

    PLACE Reynolds® Oven Bag in 13x9x2-inch baking pan.

    STEP 2

    ADD flour, Mexican seasoning, olive oil, lime juice, cilantro and garlic in Reynolds® Oven Bag; gently squeeze bag to mix ingredients.

    STEP 3

    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.

    STEP 4

    PREHEAT oven to 400F. Cut six 1"-inch slits in top of bag. Tuck ends of bag in pan. Make Crema Sauce:

    STEP 5

    MIX sour cream, lime juice and salt in a small bowl.

    STEP 6

    BAKE 15 minutes or until fish flakes. Carefully cut bag open and remove fish with slotted spoon to platter. For Each Taco,

    STEP 7

    HEAT two tortillas according to package directions. Stack tacos; spoon fish in center. Top with cabbage and drizzle with Crema


    To make your own Mexican seasoning, combine 1 teaspoons seasoned salt, teaspoon ground cumin and teaspoon chili powder.

    Recipe and Image Source: ReynoldsKitchens.com