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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!