Corn crusted, locally caught red snapper tacos, with a house made smoky, roast tomato, chipotle and lime based salsa, tangy cabbage curtido, and Nicaraguan-inspired gallo pinto using lentils and a long grain white rice, onion, and garlic. This entrée includes three tacos and an 8oz side of lentils and rice. This entree is also available in a paleo version with roast zucchini, peppers, and sweet potatoes in place of the lentils and rice.
Corn crusted, locally caught red snapper tacos, with a house made smoky, roast tomato, chipotle and lime based salsa, tangy cabbage curtido, and Nicaraguan-inspired gallo pinto using lentils and a long grain white rice, onion, and garlic. This entrée includes three tacos and an 8oz side of lentils and rice. This entree is also available in a paleo version with roast zucchini, peppers, and sweet potatoes in place of the lentils and rice.
