Fish tacos with a smoky, bright heat from this packet come together in twenty minutes—the seasoning does the heavy lifting. All you need are some firm white fish and corn tortillas to turn the shelf into dinner.

Serves 2. 20 minutes, 18 at the stove.

About 960 calories a serving, 49 g protein, 106 g carbohydrate, 44 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 until the surface shimmers. While the oil heats, pat 10 ounces white fish dry and rub the entire packet of Ortega seasoning on both sides.3 min
2. When the oil is hot, lay the fish in the pan and cook for 3 to 4 minutes until the underside is golden and the flesh pulls apart easily with a fork, then turn and cook the other side for 2 to 3 minutes until cooked through. The seasoning will form a crust.6 min
3. Warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or hold them directly over a gas flame for a few seconds until charred and pliable.2 min
4. Break the fish into bite-sized pieces and divide among the tortillas. Finish with salt and pepper to taste and any fresh toppings on hand.

Note Swap firm white fish for shrimp or chicken breast if you prefer. Leftovers keep for a day in the fridge; reheat gently. Serve with lime wedges, cabbage slaw, and hot sauce on the side or piled on top.