This slick Latin restaurant slash taqueria was developed by chef Paul Willis, the creator of Fuzzy's Taco Shop in Fort Worth. Here fish tacos rule. Tilapia is dipped in tempura batter and corn flakes and deep fried before it is rolled in two corn tortillas with a mixture of lettuce, tomato, purple cabbage, and roasted garlic sauce. It also offers 80 brands of tequila.
