Tacko Awards

Tacko Restaurant Review:

The first thing you'll notice about Tacko is its resemblance to a Nantucket seafood shack: retro stools and picnic-style tables line foam-white walls adorned with Nantucket travel posters. The next thing you'll observe is that these features, and everything else about Tacko, is immaculately ship-shape and spotlessly clean. Then you'll note that this is a taco hut. Granted, some of its lush quesadillas, bountiful Mission-style burritos, and refreshing crisp- and soft-shelled tacos contain beer-battered fish, grilled mahi mahi and Gulf shrimp. And lobster rolls, served on hot dog buns with Cape Cod chips, assert that this fusion is deliberate. But just as at owner Nick Fasanella's other brainchild, Nick's Crispy Tacos, the main attractions here are tender Kurobuta pork carnitas, smoky American Kobe beef carne asada, tangy tomato-mole-sauced Fulton Valley Farm chicken and creamy guacamole. Vegetarians, fear not: Made with care, Tacko's meatless items are satisfyingly unskimpy. Thirsty? Sip draft beer, sangría or horchata.