180 Street Tacos hasn’t been around for long, but its taste is already legendary. The business is a self-described “culinary adventure wrapped in a tortilla.”
“(It’s) a 180, a reversal on what people consider to be a taco,” said restaurant owner Dorian Kidd, 55. “People have heard of the Asian taco thing going on, but we want to take that further and get into other cuisines. We want to be your non-typical, non-traditional Mexican taco.”
The idea for 180 Tacos originally came about six months ago as a joint project between Kidd and partners Chris White, Richard Parkinson and Ken Palmer.
Many of the menu items are based on Kidd’s personal tastes and experiences. The extensive menu includes Mexican, Asian, Caribbean and American-style tacos. Each taco is unique.
First, customers choose whether they want their tacos on a fresh-made corn or flour tortilla, but that’s the easiest choice of the night. Some of the many ingredients Kidd has chosen for the tacos are chile orange shrimp, cotija cheese and, of course, cilantro.
The owner said:
“I want to break the walls. I want you to walk out thinking, ‘What else can I put on a taco?'” — owner Dorian Kidd
Two popular dishes
Achiote pork and cascabel chicken tacos, with a plethora of diverse fare — including Korean barbecue pork and the Caribbean-inspired mojo pork.
“(Try) the achiote,” Kidd said. “The flavor’s just so earthy. I can’t describe it. It’s like trying to describe chocolate to someone who’s never had it.”
3368 N. University Ave. in Provo
Monday–Thursday, 11 a.m. to 9 p.m., and Friday–Saturday, 11 a.m. to 10 p.m.