After the sudden closure of Fish Company Taco last October, new owner Raz Halili (Pier 6 Seafood & Oyster House, Prestige Oysters, Pier 6 Bungalows) and his team announced the reopening of the taco shop at 1914 23rd St. in Galveston, Texas. The counter-service taco joint, originally founded by Chef Daya Myers-Hurt and sold to Halili earlier this spring, has received a series of building renovations and a refreshed aesthetic. It’s now serving its tacos alongside new additions to the menu, including a rotating selection of crudos, fresh sides and an all-new beverage program featuring tropical cocktails, mocktails, beer and wine.
While the staff gets their sea legs, Fish Company Taco is serving dine-in and takeaway lunch only but will soon add dinner service and launch a happy hour. Located a few minutes’ walk from the Seawall and a short drive from Galveston’s beaches, guests are welcome to dine in and linger with friends over cocktails or grab a quick bite to go.
Since its inception in 2018 by Myers-Hurt and her wife, Laura, Fish Company Taco has carved a niche in Galveston’s culinary scene. Known for its menu of chef-driven, globally inspired seafood tacos and creative specials, the concept has stood out for its unwavering commitment to seasonal ingredients and local fish market hauls. This dedication to quality caught Halili’s eye, as it mirrors his own commitment to producing and showcasing sustainably harvested, ultra-fresh seafood at his other seafood brands.
Halili, a Galveston native raised on the docks of Prestige Oysters, his family’s now-renowned San Leon fishing business, first stepped into the hospitality world in 2021 when he opened popular tide-to-table destination Pier 6 Seafood & Oyster House. His passion for sharing the bounties of the Gulf with his neighbors and area daytrippers is evident, and Fish Company Taco fits right into that vision:
“Fish Company Taco stands out thanks to its chef-driven approach and dedication to high-quality, creative ingredients. It’s a unique concept in Galveston’s vibrant food scene, and we’re excited to continue building on that foundation,” says Halili in a statement. His team, including Pier 6 Executive Chef Joe Cervantez and Chef de Cuisine Lexy Garcia, have stayed true to Fish Company Taco’s mission while adding their own expertise to further enhance the dining experience. “There was a lot of thought behind it, and we’re honoring that ethos and taking it a step further. It’ll allow our chefs to have fun and showcase their talents.”
Meanwhile, the building has received an update. Walking up to Fish Company Taco, guests are now greeted by a colorful facade of abstract shapes and tropical fish that was hand-painted by muralist Shelbi Nicole. Upon entering, the space feels airy and inviting thanks to floor-to-ceiling windows, white-washed shiplap and painted brick that wrap the dining room. Sultry sunset and marine tones add beachy accents, including a mural featuring the new logo, bright orange banquettes, green brick and glazed subway tile and teal chairs. Rattan-wrapped mirrors and vintage photos of the shore provide a sense of nostalgia.
To better accommodate both patrons and the restaurant’s staff, Halili renovated the cozy 1000 sq. ft. restaurant inside and out, including updating the kitchen, converting the wraparound counter into a functional bartop and replacing the tile flooring. The dining room now seats up to 35 guests, including 12 at the marbled bar. Two TVs will show sporting events. The restaurant’s restroom was also renovated. Guests can dine al fresco out front at high-top tables and a picnic table or on the soon-to-open 500 sq. ft. back patio, which will feature additional seating, new landscaping and a pergola to create an intimate hideaway to pause and relax with tacos and cold drinks.
Anchoring the menu are the shop’s original, globally inspired tacos developed by Myers-Hurt: Baja, Korean, Vietnamese, Empire and Dirty South. Tacos are ordered a la carte and prepared with locally caught fish, shrimp or vegetables. As their predecessor did, the chefs are leveraging existing relationships with Katie’s Seafood Market to source fresh catch and plan to source ingredients from Galveston’s Own Farmers Market. Flour tortillas are made in house, while the Baja taco comes on a housemade corn tortilla prepared with Masienda’s heirloom blue corn masa harina.
Side dishes include a mix of existing menu items, including the elote-like Corn Cup and seasonal battered-and-fried Pickle Bits, and new creations, such as Chili-Marinated Cucumbers, Brussels Sprouts with apple gastrique, Onion Rings with curry ketchup and a Baby Kale Salad featuring cranberries, blue cheese, hazelnuts and Dijonnaise.
In addition to the offerings on the original Fish Company Taco menu, Cervantez and Garcia have developed daily crudo specials, which, like the tacos, showcase fresh catch but in bright, light applications. The daily crudo will be available in limited supply, so show up early for a taste. A happy hour, which will launch soon, will feature fun food and drink specials, including oysters, mini double decker burgers and more.
The restaurant has moved away from its previous BYOB model, introducing a new cocktail program designed by local consultants Ladies of Libation (Laurie Harvey and Kris Sowell). In addition to frozen options like the Third Coast Margarita and Grapefruit Guava Frosé, the drinks menu features vibrantly hued tropical juice-based drinks akin to Mexican aguas frescas that can be enjoyed as mocktails or spiked with spirits.
Signature cocktails include the Lime in the Coconut, a coconut water limeade with Thai basil that can be spiked with Cane Rock Spiced Rum, Fords Gin, or 1800 Coconut Tequila, and the Pineapple Verde, cucumber-pineapple juice with jalapeño and cilantro, fittingly paired with 21 Seed Cucumber Jalapeño Tequila. The Mango Tango, laced with passion fruit, goes swimmingly with Smirnoff Spicy Tamarind Vodka and the Cactus Flower’s duo of prickly pear and dragon fruit gets a berry boost from Ciroc Red Berry Vodka. Classics like margaritas, Old Fashioneds, beer, wine and soft drinks are also available.
“There’s a special pride in bringing something back to life in the city where you were born,” says Halili. “The excitement from the community has energized us. A lot of growth is happening on the Island. We’re thrilled to be a part of it and hope everyone is excited about what we’re contributing.”
Fish Company Taco is currently open for counter-service lunch Tuesday through Sunday from 11 a.m. to 4 p.m., with plans to expand to add happy hour and dinner service. The restaurant is cashless and accepts credit cards and mobile payments. Online ordering will be available soon.
