The search for Wild Oats' sun tacos yielded zippo last year. Perhaps it was the arrival of summer that sparked reader Emily Sharp Rains to echo Natalie Hart's request for the healthy dish.

Hart's request sparked reader Tammy Ishimatsu to suggest that Café Solstice's menu offers Solstice Tacos that sound similar to the sun tacos served by the former grocery chain.

Turns out Solstice owner Erin Arrigo used to work at New Frontiers Natural Marketplace — which was sold to Wild Oats — and churned out sun taco after sun taco for hungry shoppers. At Solstice, which is located in Dancing Cranes Imports, at 673 E. Simpson Ave. (2240 South), Arrigo continues to serve the popular dish for $7.25.

Call 801-487-0980 for information.

Regrets • Reader Bill Jenson requested the salad dressing recipe from Kyoto restaurant. The restaurant has been serving the secret dressing for 25 years and aren't willing to part with the recipe. They will, however, sell you some ($1-$8). Kyoto is at 1080 E. 1300 South, Salt Lake City; 801-487-3525.

Requests • Reader Angela Zrno would like the recipe for the former restaurant River's house salad, which had fried goat cheese along with a honey dressing.

Ellen Toscano would like the recipe for the New Yorker's cheese and potato soup.

Deidra Meibos is looking for the recipe for flank steak lo mein noodles from Indochine.

Reader Sid McOmie would like the ribs and sauce recipes from La Frontera.

Larry Geigle would like the recipe for salsa from Restaurant Morelia.

Wendi Miller craves the spicy rice with lemongrass chile chicken at Mi La Cai Noodle House.

Send requests or responses to lneilson@sltrib.com, facebook.com/tribremix or c/o The Salt Lake Tribune, 90 S. 400 West, Ste. 700, Salt Lake City, UT 84101. —

Solstice tacos

Note • For vegan tacos, substitute avocado for the cheese, as the brown rice miso paste makes these tacos gluten free. Add or substitute other vegetables such as salsa, beans and red cabbage. The cilantro dressing can be purchased at Café Solstice for $5.99. Otherwise, use the dressing of your choice.

2 blue corn tortillas

1 teaspoon brown rice miso paste

1 ounce grated cheddar cheese

2 tablespoons roasted sunflower seeds

2 tablespoons diced green bell peppers

2 tablespoons shredded carrots

2 tablespoons diced tomatoes

Mixed leafy greens

Dressing such as zesty cilantro

Heat the oven to 300 degrees.

On a baking sheet, lay out the corn tortillas. Spread ½ teaspoon of the miso paste on each tortilla. Sprinkle the cheddar cheese and sunflower seeds on each tortilla. Bake until the cheese has melted, 3-5 minutes. Remove from the oven and sprinkle on the green bell peppers, carrots, tomatoes and leafy greens. Drizzle on a zesty dressing.

Serves • 1

Source: Café Solstice