In the taco tradition

Fish Tacos

Fish Tacos (Bill Hogan, Chicago Tribune)

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.

Fish tacos

Prep: 45 minutes

Cook: 8 minutes

Makes: 8 tacos

For fish:

1 pound cod (or other firm white fish), cut into 1-ounce chunks

½ teaspoon kosher salt

1 tablespoon freshly squeezed lime juice

For batter:

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)

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