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 Facts
| Amount Per 1 Serving | |||
| Calories | 194.58 Kcal (815 kJ) | ||
| Calories from fat | 70.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 14.63mg | 5% | |
| Sodium | 147.51mg | 6% | |
| Potassium | 230.3mg | 5% | |
| Total Carbs | 26.34g | 9% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 7g | 14% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 164.14 Kcal (687 kJ) | ||
| Calories from fat | 59.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 12% | |
|---|---|---|---|
| Cholesterol | 12.34mg | 5% | |
| Sodium | 124.43mg | 6% | |
| Potassium | 194.27mg | 5% | |
| Total Carbs | 22.22g | 9% | |
| Sugars | 1.08g | 5% | |
| Dietary Fiber | 3.13g | 15% | |
| Protein | 5.91g | 14% | |
| Vitamin C | 8.9mg | 18% | |
| Iron | 0.6mg | 4% | |
| Calcium | 72.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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