Prepped Ish Week 19

Menu: Crispy Salsa Verde Chicken Crunch Wraps, Zucchini, Poblano + Charred Corn Quesadillas, Cornmeal-Crusted Fish Tacos

This week’s Prepped-ish is very much for people who want dinner to feel fun again without spending two hours cooking. Lots of crunch, lots of texture, bright sauces, charred vegetables, crispy edges, and meals that feel a little takeout-adjacent in the best way.

We’re doing crispy chicken tostada-ish crunch wraps with salsa verde chicken, avocado, pickled onions, and jalapeño-lime crema. Then crispy zucchini, poblano, and charred corn quesadillas with melty Oaxaca cheese and cilantro-lime crema. And finally, crispy fish tacos with a crunchy purple cabbage slaw and smoky jalapeño lime sauce.

There’s a decent amount of overlap this week, but nothing really feels repetitive. You’ll use the pickled onions and sauces across multiple meals, so things come together faster as the week goes on, and honestly the whole menu just feels very summer patio dinner energy. Even if you’re eating it standing over the stove in sweatpants.