FULL BAR & GRILL LIVE MUSIC!

rst “wows” your palate, then slowly fades into an ever-so-slight sweetness that leaves you wanting to go back for more. Those looking for lighter, brighter avors will appreciate the freshness of the guacamole. The plentiful chunks of avocado were perfectly ripe, and tasted even better once we squeezed more of the limes on the side over them. This dip is great for a hot day, especially if you’re eating on Taco Shack’s large outdoor patio, as one bite will cool you down instantly.

For the main event, Abby took advantage of the restaurant’s awesome taco deal, which allowed her to choose 2 gourmet tacos and a side ($14). Her gringo beef taco came loaded with tender ground beef, shredded cheddar cheese, fresh pico de gallo, cabbage, and cilantro. It was nished with a “delightful” lime crema, which Abby said “elevates it from being just a standard, boring beef taco. It adds a nice little zing!” In fact, she even squeezed more lime over the taco because she liked the taste so much.

“The Sticky” taco offered a totally different avor pro le, one “reminiscent of American comfort food culture,” commented Abby. Crafted using homemade, lightly-fried chicken tenders, the taco is also stuffed with rich gouda cheese, mild green onions, and candied jalapenos, then nished with a honey jalapeno drizzle and a wedge of lime. “It’s almost like a chicken and waf es dish,” Abby said, “but in taco form!”

For vegetarians, I recommend the chipotle cauli owerstuffed avocado ($8.95), which is fresh and lling. Two halves of a vibrantly green avocado are served over shredded lettuce, then topped with buttermilk-fried cauli ower orets, sweet raisins, tangy queso fresco, a sultry chipotle crema, fresh cilantro, and “smoked special seasonings.” I was especially impressed by the non-greasy, crunchy cauli ower, which brought every ingredient together on the plate. Once you get a full bite with a little bit of everything, you experience a bright, sunny burst of sweet, slightly spicy, and herbaceous avors.

I also ordered some items à la carte for Abby and me to share: two gourmet tacos —the Thai basil shrimp ($7) and Da Philly ($5.75) — and a Mexican street taco with birria ($3.50).

I cannot recommend the Thai basil shrimp taco enough… it’s a tasty fusion of Asian and Mexican avors that is, ultimately, super fun to eat! The perfectly rm shrimp is smothered in Thai peanut and sweet chili sauces, then topped with fresh basil, chopped peanuts, cabbage, cilantro, and lime. This taco offers a really lovely, crunchy texture, as well as a delectable combination of sweet, salty, and nutty avors. If you enjoy shrimp, then this one is de nitely for you!

More of a meat eater? Try Da Philly, which is the favorite taco of Lou Lentine, the owner of Taco Shack. This juicy