"The fish tacos at Coni’Seafood look like something out of an airport TGI Fridays, with their ceramic taco stand and zig-zags of creamy sauce but thankfully that's where the similarities end. The thin slivers of battered fish are excellent and add some crunchy contrast to a menu of mostly raw mariscos. Served three per order with a diving board of crispy fish jutting out of each one, the diced mango makes the big mouthfuls of undressed cabbage more interesting, and we love the subtle heat from the chipotle crema and drizzles of salsa macha. They’d taste great with a cold beer, too. " - sylvio martins, arden shore, garrett snyder
Sylvio Martins
