A shelf of one spice blend and minimal work yields two plates of dinner. The seasoning carries the dish—all you need is fish, a wrapper, and toppings. Dinner on the table in under half an hour.

Serves 2. 25 minutes, 20 at the stove.

About 790 calories a serving, 28 g protein, 74 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 12 ounces of fish fillets dry with paper towels and sprinkle with a pinch of salt. Rub 2 tablespoons of fish taco seasoning over both sides until coated.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Set the fish in the pan and cook until the underside is golden and the flesh flakes easily when tested with a fork, 3 to 4 minutes per side depending on thickness.8 min
3. Warm 4 corn tortillas in a dry pan or directly over a burner flame while the fish cooks, turning once until pliable, about 30 seconds per side. Transfer to a plate and tent with foil.1 min
4. Flake the cooked fish into bite-sized pieces. Divide the fish between the four tortillas and top with lime wedges, diced onion, shredded cabbage, or cilantro if you have them on hand.

Note Swap firm white fish for cod, halibut, mahi-mahi, or even shrimp. Leftover fish keeps refrigerated for two days. Serve with lime wedges, hot sauce, diced avocado, and shredded cabbage or radish for crunch.