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.