If something as naturally good as a taco has to get all gussied up, then Troy Guard is the guy you want to do the job. He starts by tearing out the taco's guts, turning it into a wonton, opening it up and stuffing it with white rice and flash-seared ahi tuna and bright chunks of mango -- but he doesn't stop there. No, he warps his inspiration right back to Mexico and mounts four of these little bite-sized masterpieces on a long plate with bright gobs of tomatillo guacamole, then gives them the truly ridiculous name of "#1 ORIGINAL wonton tuna tacos." Sure, they're goofy. Sure, they're derivative and fusioned up the wazoo. But they might also be the best tacos you taste all year.