The seasoning mix built into this taco crust does all the work. Coat baja fish fillets and fry them quick, then pile them into soft tortillas with cool crema and a squeeze of lime. Dinner is on the table in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 950 calories a serving, 30 g protein, 88 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir together 2 tablespoons of the Baja fish taco seasoning mix with 2 tablespoons flour on a plate, and pat the 4 baja fish pieces dry with paper towels. The mix is ready when it looks like fine sand.
2. Set a 10-inch skillet over medium-high heat and pour in 2 tablespoons oil. While it heats, coat each piece of fish on both sides with the seasoning mix, shaking off any excess. When the oil shimmers, lay the fish in the pan and cook for 3 minutes without moving.3 min
3. Flip each piece and cook for 2 more minutes, until the crust is golden and the thickest part flakes when pressed with a fork. Transfer the fish to a plate.2 min
4. Stir together 1/2 cup sour cream with the juice of 1 lime and a pinch of salt in a small bowl until smooth. Warm the tortillas in the pan for 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds.1 min
5. Divide the 4 warm tortillas between 2 plates and top each with a piece of fish, a dollop of lime crema, and shredded cabbage if you have it. Serve with lime wedges.

Note Swap the fish for shrimp or firm tofu if needed. Leftover crema keeps refrigerated for three days. Serve with cilantro, sliced radishes, shredded cabbage, pickled jalapeños, and extra lime wedges.