Tacos are de rigueur on Tuesday.
In Springfield, home to the bumbling, bright-yellow Simpsons, the school cafeteria suffers stampede every time it's Tuesday. Ominous pause. Taco Tuesday. Bright-yellow Bart downs a tray full, eschewing any stray bits of vegetable, then kicks back, awaiting his next taco opportunity.
In the Lego city of Bricksburg, hinged plastic Taco Tuesday Man comes with snap-in platter and a pair of square orange plastic tacos. In the real world, many a dive and drive-in observe Taco Tuesday.
Routines we admire. Eschewing plastic, we like our tacos less Springfield, more San Diego: Spicy cabbage, crisp fish, cool avocado, creamy sauce.
Good enough to down every Tuesday. And wish the day came around more often.
Prep: 45 minutes
Cook: 8 minutes
Makes: 8 tacos
1 pound cod (or other firm white fish), cut into 1-ounce chunks
½ teaspoon kosher salt
1 tablespoon freshly squeezed lime juice
1 cup flour
2 teaspoons dried oregano
2 teaspoons ground paprika
1 teaspoon kosher salt
½ teaspoon ground cayenne
8 ounces beer (standard or non-alcoholic)