*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.