From the menu of . . . Yumbii Food Truck

A. Street food has finally come of age in Atlanta. Yumbii was founded by Carson Young in 2010. Now his two brightly painted trucks can be found at private events throughout the city and at all major food truck sites including Street Food Thursday in Midtown and Virginia-Highland on Wednesdays. Check their website for the truck’s schedule.

The trucks serve a variety of tacos, burritos, quesadillas and sliders as well as their addictive sesame fries for which they will not share the recipe. Fortunately, Young was willing to share a recipe for his panko-crusted tilapia tacos. The version here is slightly simplified from the tacos served on the trucks. There your taco will come with not only the fried fish and hoisin-tartar sauce, but also Korean barbecue sauce, sesame salad and shredded cheese. It’s a perfect example of the truck’s fusion of international flavors.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.

Yumbii’s Fish Tacos

Hands on: 15 minutes

Total time: 15 minutes

Makes: 12 tacos

1/2 cup mayonnaise

1/4 cup hoisin sauce

2 tablespoons sweet pickle relish

1 1/2 teaspoons fresh lemon juice

2 eggs

1 1/2 cups panko

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon white pepper

1 pound tilapia fillets, cut into 4-by-1-inch strips

1/2 cup vegetable oil, for frying

12 6-inch corn tortillas, warmed

Chopped lettuce and lime wedges, for garnish

In a small bowl, make sauce by combining mayonnaise, hoisin, pickle relish and lemon juice. Stir to combine and set aside. Can be made ahead and refrigerated for up to two weeks.

In a pie dish, whip eggs until frothy. Set aside.

Fill a second pie dish with panko. Set aside. Line a baking sheet with waxed paper and set aside.

In a sealable plastic bag, combine flour, salt, garlic powder, onion powder and pepper. Seal bag and shake thoroughly. Add fish and shake to coat.

Remove one piece of fish at a time and dip into beaten eggs and then into panko. Shake off excess crumbs and lay fish on prepared baking sheet. Continue with remainder of fish. Discard any remaining eggs, panko and flour mixture.

In a large saucepan, heat oil to 350 degrees. When oil is hot, add fish fillets and cook until fish is golden on both sides, about 3 minutes total. Do not crowd pan. Turn fish once while cooking. When fish is done, remove from oil and drain on paper towels. Continue until all fish is cooked. Divide fish between tortillas and garnish as desired.

Per taco: 308 calories (percent of calories from fat, 60), 11 grams protein, 21 grams carbohydrates, 2 grams fiber, 21 grams fat (3 grams saturated), 61 milligrams cholesterol, 333 milligrams sodium.