Trey Foshee’s Inside-Out Fish Taco

Food & Wine: Trey Foshee's Deconstructed Fish Taco
Trey Foshee's Deconstructed Fish Taco © Joël Paynel
By F&W Editors Posted December 10, 2013

At George’s at the Cove in San Diego, chef Trey Foshee deconstructs the classic fish taco. "In Mexico, the fish is usually breaded and fried, and served in a corn tortilla with cabbage, sauces and salsa fresco," he says. "My recipe breaks down each element and turns it into an inside-out fish taco with fried avocado and corn nuts."

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