I love me a fish taco. And once someone finally let me in on the secret of fixing fish tacos in a hurry at home, they went on my regular rotation. The secret? Grocery store freezer case fish sticks. Get the good quality -- none of your "best value" stuff here -- do Gorton's, or Mrs. Paul's, and the extra crispy is best. Cook in the oven, or fry if you're not worried about saturated fats. But do top with this luscious black bean and corn salsa, which is a mainstay in my refrigerator all year round. Sorry I don't have a pic, but it's such a ubiquitous part of my menu I don't think I've ever photographed it!

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