Everyone knows about Taco Tuesday, but have any of us stopped to consider that the other six days of the week may be feeling a bit neglected? And what about the tacos themselves? Have we not considered how they might be feeling now? Only tacos that get eaten on Tuesdays get the credit, and the other days of the week and their tacos just have to deal with flying under the radar all the time.

Well, I'm here to save the day. You're welcome, other days of the week. And other tacos eaten on said other days of the week.

So, Sunday, you're up first. You tend to be a bit of a bummer with Sunday Scaries and all, so I'm changing that for you. Meet the glorious Fish Taco. Tuesday, you can step aside. (Only until it's your turn.  We will still have tacos on your day as well. Love u.)

What you'll need:

•Corn tortillas - the mini/slider size

•Cod filets

•1 egg

•Flour

•Garlic powder

•Paprika

•Salt/pepper

•Shredded purple cabbage (pre-cut makes your life easier)

•Shredded carrots

•Greek yogurt

•Mayonnaise of choice

•Dijon mustard

•Sriracha sauce

•Red onion, diced (optional)

•Fresh cilantro (optional)

•Lemon wedges (optional)

Crack an egg and whisk in a bowl. In a separate bowl, combine flour and spices/seasonings and mix well. Keeping in mind that you’ll want a few pieces per taco, slice each cod filet into however many fourths you’ll be using. Dip each cod filet into the egg, then coat with the flour mixture and set aside. Grease up a pan, and when hot, sear each cod piece for about 5 minutes on each side. 

In a separate bowl, combine shredded carrots and cabbage and add a tablespoon each of the yogurt, mayo, and mustard. I also took a lemon wedge and squeezed it in, for flavor. If you’re not a yogurt or mayo person you can replace them with one another or use sour cream! Once mixed well, set aside. 

In the same pan you used for the fish, sear each tortilla for a few minutes on each side. Lastly, combine the mayo and sriracha in a small container and mix well until you get a light pink color. I scooped the mixture into a plastic bag and cut the tip to be able to squeeze it onto the top of my tacos. You’re now ready to build your dinner! 

I garnished mine with diced red onion, cilantro, and squeezed a lemon wedge.

#tacosunday #itsathingnow