Happy Cinco de Mayo!

Combine sour cream and mayonnaise in a bowl and mix thoroughly. Blend in taco sauce. Mix in two to three drops of red food coloring, enough so the mixture is bright pink.

Cut fish fillets into 1-inch pieces. Whisk olive oil and lemon juice together in a bowl and add fish. Cook over medium-high heat until the fish is opaque and flakes easily with a fork, about 5 to 6 minutes.

Drain excess liquid and combine fish with sour cream and mayonnaise dressing, stirring to coat.

Line taco shells with cabbage leaves, with edges hanging out of the taco shells to simulate vulva. Fill with fish mixture.

Garnish each with a halved cherry tomato (vagina) and lemon wedge (clit). Serve topped with a pile of shredded cabbage to simulate pubic hair.