Three Atlantic cod tacos are battered with the brewery's Marathon blonde ale and served on corn tortillas with cabbage, Baja sauce, pico de gallo, and cilantro. Spanish rice rounds out the plate, giving the dish a fuller meal format than a standalone taco order. The beer batter should provide a crisp shell around flaky cod, while the sauce and pico add creamy and acidic counterpoints. The printed menu confirms the exact fish, preparation, toppings, and accompaniment.