- 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
- Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan. ADD flour, Mexican seasoning, olive oil, lime juice, cilantro and garlic in Reynolds(R) 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.