Fast Fish Tacos

It’s quicker to make fish tacos than the beef variety! We started with boxed fish burgers, added a little spice, then chopped them up and folded them into tortillas, along with lettuce and fresh pico de gallo. If I get the chance, I’ll mix up the pico de gallo a little earlier in the day, but there’s no harm done if I don’t get to that until I’m preparing the rest of the meal. These are a crowd-pleaser, and easy to make for a crowd, too!

Makes 2 tacos (1 serving)

1 mahi mahi burger (pollock burgers also work)
1/4 tsp fajita seasoning
1/4 cup Romaine lettuce
1/4 cup pico de gallo
2 flour tortillas (see note)

Place frozen mahi mahi burgers on paper towel. Sprinkle seasoning over burgers; flip and sprinkle seasoning on the other side. Cook on grill or griddle per package directions.

Chop burgers into bite-sized pieces.

Fold pieces of fish, chopped Romaine lettuce and pico de gallo into warm flour tortillas.

NOTE: Nutritional content of tortillas varies by brand. Tortillas are not included in the nutrition label for this recipe.