You can put as much or as little effort into this one as you like. At the very minimum you will need to secure:
- Meaty white fish
- Shredded cabbage
- Tortilla or taco shells
In the picture here I’m using Walmart’s frozen mahi-mahi. It’s of decent quality, it’s affordable and can be found in the freezer aisle. This makes it perfect for keeping on hand until you really need it. No need to have the pressure of fresh fish in the refrigerator demanding your attention NOW.
Most of the ingredients can be bought pre-made, but depending on your time and inclination feel free to whip up some fresh salsa, pico de gallo or guacamole. It can make all the difference and adds little real extra time to the dish. Honestly cooking up the fish is the only time sink here, 10-15 mins at most.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!