FISH TACOS

-18

Cumin dusted breaded tilapia, spicy cabbage slaw, chipotle mayo, cilantro, lime, pico de gallo

-Preparation: 

An 8 oz. portion of tilapia is CUT into 3 pieces, BREADED and LIGHTLY-FRIED, DUSTED with cumin, then placed atop 3 corn tortillas from the Ann Arbor tortilla factory which are then DRIZZLED with 

chipotle mayo:

sweet chili sauce

chipotle

sriracha

mayo

TOPPED with 

spicy cabbage slaw

PUREED chipotle

Red and white cabbage

TOSSED with sesame oil and rice wine vinegar

SEASONED with salt and pepper

cilantro and pico do gallo 

Variations: 

-Grilled Chicken strips replace tilapia

-Vegetarian Black Bean patty (FRIED and CUT into strips) replace tilapia

-Served: HOT on a large plate, no sides. Garnished with lime wedges.

-Selling point: Winner, Best Entrée, 2010 Taste of Ann Arbor