How chef Trey Foshee deconstructs the classic fish taco. Read more>

By F&W Editors
Updated May 23, 2017
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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."