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⏲ Duration: 9:0 👁 View: 1.6M times ✓ Published: 17-Jun-2024
Description: Nothing is frozen at this San Diego taco spot. Pablo Becker, chef-owner of Fish Guts, only uses fresh fish caught by local fishermen when making his wildly popular Baja-style fish tacos that often sell out by dinner service. At the counter, you'll find beer-battered local rockfish, blackened local opah belly, and coconut-battered shrimp.