COOK | FISH STICK TACOS

Fish tacos are probably one of my favorite kinds of tacos. Most probably because the fish is usually battered and fried - uh, yum! In college, I lived for fish taco Tuesdays. They used the largest pieces of fish, ligthly battered, and deep fried before my very eyes. Plus I got to add all the pico de gallo, cheese, and lettuce I wanted (to make it healthy, of course).

These fish tacos are super easy to make because they use fish sticks that can be baked in the oven while you throw together this amazing corn & bean salad. After baking the fish sticks and turning off the oven, I threw a bunch of corn tortillas onto another baking sheet, sprinkled some Mexican cheese on them, and tossed them in the warm oven for a couple minutes. A perfect meal for those who are giving up red meat on Fridays.

avocados from our tree and homemade tartar sauce (1/2 relish, 1/2 mayonnaise)

Van de Camp's crunchy fish sticks 

Bean and Corn Salad

INGREDIENTS:

• 1 (15 oz) can corn
• 1 (15 oz) can black beans
• 1 tomato, diced
• 1/4 cup Italian dressing
• 3 TBS cilantro

1. Combine all ingredients in a medium bowl.
2. Toss and let sit for 15 minutes before serving. 

As a Christian I practice lent by giving up a few of my favorite things for forty days. Instead of doing these things, I spend that time reflecting on everything God has done for me, especially sending His one and only Son to save my life. This year I'm giving up boba, class 302, and movies. Are you giving up anything for lent?

xoxo, allison