This seasoning packet is built for beer-battered or pan-fried white fish, but it shines best on thin fillets cooked fast in a hot skillet. You'll have dinner in thirty minutes with little fuss and bright, warm flavors pulling from cumin and chili.

Serves 2. 30 minutes, 25 at the stove.

About 780 calories a serving, 44 g protein, 67 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve a small head of cabbage, then slice it thin. Toss with 2 tablespoons of oil and a pinch of salt and set aside in a bowl to wilt while you cook.
2. Pat 10 ounces of white fish fillets dry on both sides with paper towel. Season both sides with the entire packet of fish taco seasoning, pressing gently so it adheres.
3. Set a large skillet over medium-high heat. Once hot, add the fillets and cook 3 to 4 minutes per side until the flesh is opaque throughout and flakes when pressed with a fork.4 min
4. Squeeze half a lime over the fish and cabbage slaw. Serve the fish with warm tortillas, the cabbage slaw, and any hot sauce or salsa you have.

Note Swap firm cod or halibut for the white fish. Leftovers keep two days, wrapped. Serve with lime, hot sauce, and fresh cilantro if you have it, or stretch with black beans and rice on the side.