We launched an initiative to use more underutilized and regionally sourced fish. After visiting one of our seafood vendors, we learned about a lot of different options, but realized we had to come up with something that would really sell well. Tacos were the answer—who doesn’t love tacos? We gave them a bit of a Vietnamese flavor accent, and they were a big hit with students. Plus, we can swap in different fish species to take advantage of availability.
Derrick Cripps
Boston College