This humble “Gulf to table” eatery offers a concise menu of tacos in imaginative styles like Baja (crema, “mexipickle,” cilantro) and Empire (ginger-garlic Hunan sauce, green onions), all of which can be filled with the day’s fresh catch, Gulf shrimp, or vegetables. Order this to go: Chef Daya’s special, no matter what it is (think fried snapper banh mi or Filipino-style rice noodle soup with blue crab claw and grilled amberjack). Then go ahead and add any of the five tacos (or all of them), plus the ethereal tempura onion rings and the Sticky Salty Chili Shrimp, bathed in a “coffee fish caramel” studded with crunchy peanuts. Pro tip: Here’s an actual tip for pros: unemployed hospitality staff eat for free.

Note: Review reflects COVID-19 protocols in place at the time of visit.