By J.M. Hirsch

AP Food Editor

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.

And if you don’t mind a little culture clash, buy some grill-ready meatball skewers (available at delis), grill them, then use those in these tacos (adding a bit of cheese). Meatballs and guacamole are totally underrated as a pairing.

Grilled fish tacos with guacamole

Start to finish: 30 minutes

Servings: 4

1 avocado, pit and skin removed

1 small tomato, cored and chopped

1 tablespoon chopped fresh cilantro

1⁄2 teaspoon hot sauce (more or less to taste)

Juice of 1⁄2 lime

Salt and ground black pepper, to taste

1⁄2 cup cornmeal

1⁄4 cup all-purpose flour

Pinch chili powder

1⁄8 teaspoon garlic powder

1⁄4 cup milk

1 pound mahi mahi (or other firm-fleshed fish)

4 large flour tortillas

1⁄4 head iceberg lettuce, finely chopped

1⁄2 cup tomato salsa, for serving

Lightly coat the grill grate with oil or cooking spray. Heat the grill to medium-high.

In a small bowl, combine the avocado flesh, tomato, cilantro and hot sauce. Mash with a fork until well mixed. Add the lime juice, mix well, then season with salt and pepper. Cover and refrigerate.

In a shallow bowl, combine the cornmeal, flour, chili powder and garlic powder. Add 1⁄4 teaspoon each of salt and pepper, then mix well. Place the mix in a second shallow bowl.

Cut the fish into 1-inch-wide strips. One at a time, place each piece in the milk, turning to wet both sides. Dredge each piece through the cornmeal mixture, turning to evenly coat all sides.

Carefully place the breaded fish on one side of the grill. Close the grill and cook for 5 minutes.

Recoat the other side of the grill with oil or cooking spray. Use a spatula to transfer the fish to the other side of the grill, turning them to cook on the other side. Cook for another 5 minutes, or until cooked through.

Transfer the fish to a plate, then place the tortillas on the grill to just warm, about 20 seconds.

Arrange each tortilla on a serving plate and top with lettuce, 2 or 3 pieces of fish, guacamole and a bit of salsa.

Nutrition information per serving: 833 calories; 219 calories from fat; 24 g fat (5 g saturated; 0 g trans fats); 166 mg cholesterol; 96 g carbohydrate; 56 g protein; 12 g fiber; 1,389 mg sodium.