Fish Tacos by Reynolds(R) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Fish fillets are marinated in spices and herbs, baked until tender, then served in tortillas with a creamy sauce and your favorite toppings. Ingredients:
1 reynolds® oven bag, large size |
1 tablespoon flour |
2 teaspoons mexican seasoning |
2 tablespoons olive oil |
1 tablespoon lime juice |
1/4 cup chopped cilantro |
2 garlic cloves, chopped |
4 (4 ounce) fillets tilapia fillets, cut into 1-inch strips |
16 (6 inch) corn tortillas |
2 cups thinly sliced cabbage or cole slaw mix |
crema sauce |
3/4 cup sour cream |
2 tablespoons lime juice |
1/4 teaspoon salt |
toppers |
fresh salsa |
guacamole |
chopped cilantro |
fresh lime juice |
Directions:
1. 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.
2. Preheat oven to 400 degrees F. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
3. Bake 15 minutes or until fish flakes. Carefully cut bag open and remove fish with slotted spoon to platter.
4. Make crema sauce: Mix sour cream, lime juice, and salt in a small bowl.
5. 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.
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