Crispy Fish Tacos
Crispy baked fish tucked into warm tortillas with tangy lime slaw, salsa, and sour cream — about $2.79 a serving, and most of it is hands-off. The fish fillets go in the oven straight from frozen, the coleslaw mix gets dressed with nothing but lime juice and salt, and the tortillas warm in a dry pan. It is a good dinner for anyone who wants something lighter than beef tacos without paying seafood-restaurant prices, and it comes together in half an hour with almost no knife work. The lime slaw is what makes it taste like a beach town rather than a freezer.
30 min
4
$11.17
$2.79
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Bake the fish fillets according to package directions until golden and crispy.
- 2Warm the tortillas; toss the coleslaw mix with lime juice and a pinch of salt.
- 3Break the fish into chunks and pile into tortillas with the lime slaw.
- 4Top with salsa and sour cream; serve with lime wedges.
Tips & swaps
- Any frozen breaded fish works; use what your store has and follow the box timing.
- Add a spoon of mayonnaise or Greek yogurt to the slaw for a creamier texture.
- Warm the tortillas directly over a gas flame for a few seconds each side if you can.
- Hot sauce or a squeeze of extra lime at the table is worth having out.
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Put Crispy Fish Tacos into your week
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