Simple Fish Tacos served with pinto beans and homemade tortilla chips can feed your family of 4 for around $5.00.
Things have been pretty crazy around here lately with the kids being out of school, my oldest son and his family moving in and everyone’s hectic schedules.
With all of the chaos that has now become my life, spending a lot of time in the kitchen just isn’t possible. When it comes to dinner all I’m looking for at the end of the day is something quick and easy that will fill my broods bellies.
Being from Southern California, fish tacos were something that we ate on a regular basis. You could find fish tacos at just about every restaurant that you went to. Now that we’re in West Virginia, it’s hard to find fish tacos (good ones), even at the Mexican restaurants.
In keeping with one of our most missed foods, I wanted to create a Fish Taco meal that would be both delicious and fit into our Feed 4 for 5 budget.
- 24 fish sticks
- 8 ounces crema
- ¼ tsp coriander
- ¼ tsp cumin
- Dash of cayenne
- 1 tsp lime juice
- Pinto beans
- 24 corn tortillas
- ½ cup vegetable oil
- 2 cups cabbage, shredded
- ¼ cup salsa
- 4 green onions, sliced
- Bake fish sticks according to package directions.
- In a small bowl, mix together crema, coriander, cumin, cayenne pepper and lime juice. Set aside.
- In a small saucepan, heat pinto beans.
- Cut 12 corn tortillas into quarters.
- In a small skillet, fry the corn tortillas quarters in vegetable oil until they are golden brown.
- Remove the tortillas to a paper towel lined plate and lightly sprinkle with salt.
- Warm remaining corn tortillas in microwave.
- Top warmed tortillas with 2 fish sticks, cabbage, crema sauce, salsa and green onions.
- Serve with homemade tortilla chips and pinto beans.
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