This summer,
Sea Cuisine took its
Taco Tour to five cities across the country, and its last stop is in Cincinnati. The tour kicked off in June in
Milwaukee, then headed to
Minneapolis,
Denver and
Nashville, and it has its last day in
Cincinnati on Sept. 27.
In each city, Sea Cuisine enlists a local chef to help create taco recipes to serve on the truck. In Milwaukee, Sea Cuisine sought the talents of owner and executive chef of Il Mito, Chef Michael Feker; in Minneapolis, chef de cuisine of Sea Change, Chef Jamie Malone; in Denver, chef and founder of Blackberry Catering, Chef Hosea Rosenberg; and in Nashville, executive chef of Urban Grub, Edgar Pendley.
Chef Kyle Johnson, formerly of Local 127, created two tacos that are exclusive to Cincinnati for the truck’s three-week Queen City visit.
“As a chef, I know how to use products like fresh fish, and it’s great to be able to suggest something that is a substitute for a harder-to-use item,” Johnson says. “I want to be able to give novice cooks the interest to cook at home, and give them the knowledge to do so.”
Johnson’s Chipotle Adobo Tortilla Crusted Tilapia Tacos bring a Mexican flair to Sea Cuisine’s Tortilla Crusted Tilapia, and is easy for the at-home cook to make. The fish is topped with tomato, chipotle chiles in adobo sauce, avocado, cilantro and lime juice.
“When I go home, I need to eat too, and I would definitely make something like what they’re serving on the truck,” Johnson says.
The Taco Tour will be in Cincinnati until Sept. 27, and will be at
Midpoint Music Festival on Sept. 25 and 27, and Fountain Square on Sept. 26. If you visit the truck, use #UpgradeYourTaco on Twitter, and follow Sea Cuisine on Instagram at seacuisinemeals#.
Sea Cuisine products are available at your local Kroger.
Enjoy this story?
Sign up for free solutions-based reporting in your inbox each week.