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My PB + J

Crispy Restaurant Style Fish Tacos #FishnVeggies #CBias

It’s no secret that I love sharing my restaurant re-creations. Most of the time my copycat recipes take a little longer to prepare but with me returning back to work and the hubby traveling I have been looking for meals that the hubs can easily put together if I am gone and vice versa. It can become very mundane and even stressful on some nights to prepare a complete meal from scratch. Insert my idea on recreating our favorite restaurant fish tacos. I already had a few essential ingredients like tangy sharp cheddar, crunchy green cabbage, creamy avocados from our tree and tomatillo salsa, the rest I needed to pick-up from Wal-Mart during my weekly shopping trip.

To see my full shopping trip please visit my Google+ album.

While at Wal-Mart I picked up some Van de Kamp’s breaded fish sticks, Birds Eye vegetables and rice, corn tortillas and beer (of course! you cannot have fish tacos without a cold beer). Today I did a trial run on the recipe to show the hubby how to prepare when I am away working.

Payton loves fish, like totally loves it. Makes me happy because a lot of kids don’t. A staple for when mommy is away is serving the kids fish sticks and fresh veggies. It’s easy for everyone and it’s always a hit. I feel better when I am away knowing my family is eating a well balanced meal. I have to be honest that I haven’t purchased Van de Kamps fish sticks for a few years, I usually purchase a different brand and after baking these today I will never look back. The fish baked in under twenty-three minutes and it was perfectly crispy and did not stick to the pan. The biggest plus in my book is that the fish was actually a filet like stated on the packaging, unlike some packages that advertise a whole filet and then you end up with slimy minced fish. These fish sticks were fine all on their own and after I ate a few straight off the pan I knew I better get to assembling the tacos before I had to bake more!

While the fish sticks were baking I prepped soft corn tortillas and the cheddar cheese. I wanted the tortillas to be warm and soft so they went into the oven after the fish sticks came out for two minutes. I did the following to create my fish tacos:

I also wanted to serve mexican rice with the tacos so when I picked up the frozen vegetables I also saw that Birds Eye offers a frozen rice with mixed veggie blend. I knew this would be perfect to make a quick mexican rice. 

I steamed the rice according to the package directions. I then placed the rice into a bowl and added two tablespoons of tomato sauce, 1/2 teaspoon of chili powder and cumin. I gave one lime wedge a squeeze and a crack of sea salt. Voila! Easy mexican rice in under ten minutes.

The kids verdict? Even the non-fish lover Brayden enjoyed the fish sticks. I served the kids the fish sticks, avocado, mexican rice and Birds Eye edamame. 
I cannot confess anymore how amazing this meal was. After a hectic day it brought us all together at the dinner table, and the best thing is when I am at work I know that the hubby can easily recreate this meal for he and the kids. 
Want to try this recipe out for yourself? Take advantage of the $1 off coupon on Mrs Pauls and Van de Kamps

Enter the Neely’s Sweepstakes on mrspauls.com and vandekamps.com – One lucky grand prize winner gets a trip for two to NYC and dinner with the Neelys. Check back for daily chances to win signed cookbooks from the Neelys.




Disclaimer: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Pinnacle Foods Group #cbias #SocialFabric #FishnVeggies

February 10, 2013 7 Comments

Comments

  1. Kale and Coriander says

    February 10, 2013 at 5:07 pm

    these look delicious!!!

    Reply
  2. Kelsey Poofy Cheeks says

    February 10, 2013 at 5:33 pm

    These look super good! Found you through Social Fabric 🙂

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  5. Danielle Simmons says

    February 13, 2013 at 12:04 am

    Drooling!! Cannot wait to make these during Lent.

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  7. Tonia L says

    February 16, 2013 at 4:07 pm

    Looks delicious! I love that you have your own avocado tree!

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Hello! I am Melissa, a quad espresso addict, health-nut wannabe, mommy to two adorable kids and married since 2007. I love sharing about our family life in San Diego. We visit Disneyland way too often, make sure to follow me on @treatsofdisneyland. I love movies and I have a photography business, @mypbandjphoto. You're likely to see a little bit of all of that here on my blog that I started in 2008.

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