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1 bite · 2 chews
The CohnChella
Baja fish taco with lime crema, avocado & edible flowers — San Diego in a bite
CohnChella turned the Cohn Restaurant Group into a festival-within-the-festival.
Why this bite? Michelle built San Diego's food identity. This Baja taco — street meets highbrow, tradition meets innovation — is that city in a bite.
The Story
The San Diego Bay Wine & Food Festival transformed the bayfront into a sensory playground — white tents, wood smoke, champagne, and CohnChella turning restaurants into a festival-within-the-festival. This Baja fish taco with lime crema and edible flowers is San Diego's culinary identity: street meets highbrow, tradition meets innovation, all in a single taste.
Read Full Story →Prep: 20 minYield: 12 pieces
Ingredients
- Fresh white fish
- Corn tortillas
- Lime crema
- Avocado
- Cabbage slaw
- Edible flowers
- Cilantro
Preparation
- 1.Season and grill fish until flaky.
- 2.Warm corn tortillas.
- 3.Layer with cabbage slaw, fish, avocado, and lime crema.
- 4.Garnish with cilantro and edible flowers.
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