A weeknight taco dinner built entirely around one packet of seasoning mix. White fish cooks in minutes, and the spice blend does all the flavoring work while you assemble the taco bar.

Serves 2. 20 minutes, 18 at the stove.

About 860 calories a serving, 95 g protein, 75 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While the pan warms, pat three-quarters pound white fish fillets dry with a paper towel and season both sides with the contents of the Ortega packet, using about three-quarters of it.
2. When the oil shimmers, lay the fillets in the pan and cook four minutes without moving, until the bottom is golden. Flip and cook two minutes more until the fish flakes easily when poked with a fork, then transfer to a plate and tent with foil.6 min
3. Warm 8 small corn tortillas or 6 large ones over the still-hot burner, about thirty seconds per side, using tongs to turn them until they char lightly and soften. Stack them on a plate and keep warm.2 min
4. Flake the cooked fish into bite-sized pieces, discarding any skin or bones, and season with salt and pepper to taste and the remaining seasoning mix. Set the flaked fish, warm tortillas, and any taco toppings you have at the table and let each person build their own.

Note Swap white fish for shrimp, cooking them only one to two minutes per side. Leftovers keep three days refrigerated; reheat the fish gently in a low oven or eat cold in a taco salad. Serve with lime wedges, shredded cabbage, sliced avocado, or salsa if you have them on hand.