Last week I woke up with the epiphany to create Chesapeake Bay-style fish tacos. Afterall, tacos are an easy made-for-one meal, and with summer coming to a close (am I really saying this?!) it’s time to enjoy as much local produce and as many seasonal flavors as possible.

Tacos are easily transformed into a one-person meal because you can control how much of each ingredient you prepare. And you create your own personal flavors by swapping out the ingredients for others, like shrimp for the fish, cilantro for the basil, lemon for the lime, cabbage for the lettuce, or carrots for the corn.

Tip: Seafood is a great choice for your protein not only because it’s lean and healthy but also because the fish monger behind the seafood counter can cut you just enough for a single serving. Or if you’re getting shrimp, scallops, or other shellfish, he or she can give you a hand-picked count rather than a pre-packaged, pre-determined amount. The seafood counter at your grocery store may have different hours than the rest of the store, so check next time you’re there or call before going.

Recipe: Chesapeake Bay-style Fish Tacos
Serves one

1/2 filet mild white fish (I used catfish because it’s cheap)
1 cob sweet corn, kernels cut off
1 tsp olive oil
1 garlic clove, minced
1/2 tsp sugar
1 small tomato, diced
1 Tbsp light sour cream
1 Tbsp avocado
1 lime
Pinch of salt
Old Bay seasoning to taste
1 lettuce leaf, torn in half
2 6-inch flour tortillas
1 Tbsp fresh basil, chopped
1 Tbsp shredded cheese (I used a cheddar/Monterey Jack blend)

Prepare and heat grill. Heat medium skillet over moderate heat. Add oil and heat for one minute. Add garlic, then corn, sugar, and a light sprinkle of Old Bay. Stir and cook until kernels start to brown. Remove from heat and set aside.

Squeeze juice from half of lime onto both sides of fish filet. Sprinkle with Old Bay seasoning on both sides. Place on grill, and close the lid. Grill for about 3 to 4 minutes on each side until flaky at the thickest part. Remove from heat, and turn off grill (don’t forget to turn off the gas!). Once it’s cool enough to touch, flake into smaller pieces. Set aside.

Stir together sour cream, avocado, juice from one quarter of the lime, and a pinch of salt. Spread down the middle of each tortilla. Top each with lettuce leaf halves. Then layer fish, corn, tomato, basil, and cheese. Squeeze juice from remaining quarter lime over each taco. Fold and enjoy!