Lately, in an effort to save money on groceries, I’ve been actively working toward “Fridge Zero.” This term, coined by a friend and coworker, refers to using up all of the food (with the exception of condiments) in your fridge before buying new items. This has helped me get more creative with meals and is how I stumbled upon a new go-to recipe for fish tacos. I love them because they’re easy to make, delicious and pack well for lunch as long as you keep the ingredients separate.
Here’s how to make them:
- You’ll need corn tortillas, veggies (I used thinly sliced radishes and purple cabbage) and cod. I bought frozen cod when it was on sale but any protein will do. If you’re not a fish fan, you can always use chicken, pork or even your favorite veggie or soy-based protein.
- Pop the corn tortillas in the toaster, cook or bake the cod and prep the veggies.
- Assemble your tacos and top with cilantro, a dab of mayo and a squeeze of fresh lime.
Now you can enjoy “Taco Tuesday” any day of the week!
I’ve never heard of warming tortillas in a toaster! I’ve gotta try this.