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Fish Tacos with Crema Sauce

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 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 sauce. Add toppers.


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

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