Fish Tacos

On Tuesdays, I have exactly 40 minutes (the time between my 4-year-old son’s two taekwondo classes) to get dinner on the table and my family fed. Fish tacos are fun, fast and funky. I thaw frozen fish sticks in the microwave oven while the toaster oven is heating. Once the fish sticks are baking in the oven, I mix packaged, shredded cabbage with a little watered-down mayonnaise. When the fish sticks are done, I warm corn tortillas in the microwave. Then, I assemble the tacos by placing the fish sticks and cabbage on the tortillas and adding some salsa and shredded cheese. Dinner is ready. This requires no stops at the market because these are what I call essential staples.

--ANGI LaMAR

From the Internet

How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes’ prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.