Fish Tacos with Crema Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Course: Main Dish
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Ingredients
- 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
Directions
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 sauce. Add toppers.
Seasoning
To make your own Mexican seasoning, combine 1 teaspoons seasoned salt, teaspoon ground cumin and teaspoon chili powder.
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