Last summer, Rice owner David Selig and chef Andrew Field opened a small seasonal shack of a restaurant way out on the A train (plus a short trip on the S shuttle). Rockaway Taco, which serves Mexican food mostly to the small community of Rockaway Beach surfers, will open for the season tomorrow through Sunday, 11 a.m. to 8 p.m. Taco-wise, you'll have a choice of tilapia, chorizo, or tofu ($3-4); there are also snacks like fried sweet plantains ($3), chips and guac, and a few salads. This year Rockaway Taco will grow its own cilantro and jalepeño peppers, and a larger-scale rooftop garden is in the works, according to Field (who also puts time in at Roberta's and Vinegar Hill House). Rockaway Taco serves vegetables grown by Added Value, the Red Hook farm located just down the street from Selig's up-cycle retail store Waste Nought. Keeping it green, they've invested in an array of solar panels and plan to operate off-the-grid in the future. Not debuting this weekend at Rockaway Taco, but soon enough will be the Surfer's Breakfast, an array of tamales, chilaquiles, ice coffee, juices, and Mexican hot chocolate.