Fish tacos, I thought, when I put this Lent plan together. I'll figure out how to make fish tacos.
See, fish tacos are totally outside the Mexican cuisine I'm familiar with. A fairly recent product of Baja California cuisine, they've been popular in San Diego since the 80s, but Bajan cuisine is as distinct as, say, Oaxacan, and hasn't spread through the US nearly as much as other regional Mexican cuisines have. So I know of them, but I'd never had one -- I don't think I've even seen a classic Baja-style fish taco on a menu.
But the idea is pretty simple. You fry some firm white fish -- I used cod -- and wrap it in a tortilla with several sauces. Cabbage is a traditional topping -- I used sunflower greens instead because I happened to have some, and they're very good but haven't got a long shelf life.
The sauces: sriracha; spicy avocado sauce (avocado, lime juice, Tabasco pepper; more lime juice than guacamole, and thinner/tangier); mayonesa sauce (half mayo, half yogurt, with lime juice, green onion, and dill pollen).