Killer Triple Tail Tacos at Fish Shack Market

Heavenly fish tacos have arrived on the stretch of Red Road between Bird and Flagler at Fish Shack Market.  First, thick pieces of the daily Triple Tail catch are seasoned and seared a la plancha and land on crunchy  strips of julienne green cabbage inside a flash fried corn tortilla.  Then, each crisp bundle is topped with freshly-made pico de gallo, bunches of chopped cilantro and finely diced fresh jalapeno.  A steamed corn tortilla sleeve, true to Mexican custom, is folded under the luscious package to prevent breakage.  Multiplied by three, these beauties are piled side by side into a paper boat, next to a shooter of spicy tomato cocktail to cleanse the palate with sips between bites. 

Fish Shack Market is the result of the merger of Lucho Cuba, a Caffe Abracci alumn who spent 14 years behind its storied bar, and his friend

of practically as long, chef Andre.  They re-opened the restaurant

(under their new management) two months ago. 

“Nino is like my

dad,” reflects Lucho on his relationship with Abracci owner Nino

Pernetti, clearly an influence on his vision for the Shack to become a

place where clientele is part of a big, extended family.  “I’m trying

to build this place up little by little, through word of mouth.”

Lucho had been sourcing

fresh seafood for restaurants for a while, so it was only a matter of

time before the Chilean sea bass, grouper, lane snapper, Scottish

salmon, Apalachicola oysters, and blue crabs ended up in his own

refrigerated case.

After trying the fish tacos, there’s no reason not to drop in again for the restaurant’s $12  “Executive Menu” (a lunch special for those of us non-executives,) including the fillet of fish of the day with a salad or soup and choice of two sides like house-made (not frozen) tostones, parsley potatoes, rice or thick cut fries. Fish comes either grilled, blackened, pan-seared or fried with a selection of sauces if desired, like lemon butter, mustard, cilantro, passion fruiit and island curry.  Starters include ceviches ($10-13,) fried seafood like conch fritters ($8) and buffalo shrimp ($12,)  and clams on the half shell.  We sampled the crab cakes ($12) which were generous on lump meat, but a little greasy and undercooked, as if they landed in a pan of oil that wasn’t quite up to temperature.  A wide selection of “Fishermen’s Soup” includes sopon marinero ($17,) clams in a cilantro garlic broth ($11,) mussels in a spicy red broth ($9,) conch chowder ($4/cup; $6 bowl,) and lobster bisque ($7.)  Three fish sandwiches and one chicken are available.  Something tells us that they make a mean fish and chips ($12,) as well.  On Wednesdays fish from the Mediterranean is flown in. The Shack doesn’t have a liquor license, but they do have wine and beer, including Venezuelan Polar for $5.

Fish Shack Market
(305) 262-6003
2238 SW 57th Ave.
Open seven days a week