Fish tacos are a staple during lunch and dinner service at University of Montana’s Food Zoo, the college’s main dining hall, where about 800 students at the Missoula, Mont., school dine daily. Although the menu item met several important criteria—sustainability, ethnic flavors and ease of execution—chef Tony Martinez wanted a fish taco that would appeal to students’ spice-seeking palates. So Martinez brought in a different type of fish, cross-utilized the pickled condiment served on a Food Zoo signature banh mi and turned up the heat with a spicy housemade sauce.