The beauty of Mexican foods such as tacos, nachos and burritos is that just about anything goes.
Grab yourself a flour tortilla, jam some meat and vegetables in it (leftovers are a seriously good option), top it with some guacamole or salsa or cheese (even better, all three) and you’ve got a winning and speedy dinner, as in these fish tacos.
Grill-friendly fillets of mahi mahi are lightly breaded before being set over the flames. The breading not only creates a nice crunchy exterior, it also helps prevent the fish from sticking.
But if you don’t feel like going to the trouble of making the fish, grab a rotisserie chicken and use the meat on these tacos. Or substitute grilled skewered shrimp (doused with oil, salt and pepper).
And if you don’t feel like making the guacamole, there are plenty of good prepared brands on the market. Or go halfway — buy frozen avocado halves, thaw them, then mash them with a bit of jarred salsa.
