Killer Triple Tail Tacos at Fish Shack Market

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

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

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.