Boom Boom Crispy Fish Tacos
Boom Boom Crispy Fish Tacos
Directions
- Place fish in deep fryer until golden brown with an internal temperature of 145 F and drain.
- Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
- Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Ken’s Boom Boom Sauce and top with 1 fluid ounce of Napa cabbage, cucumber, and red pepper slaw.
Serve with a side of pico de gallo and a fresh lemon wedge.
Ingredients
- 3 tbsp Ken's® Boom Boom Sauce
- 3 Contigo® Tortilla(s), Flour
- 1 lemon, wedge(s)
- 3 oz cabbage, napa
- 3 panko breaded fish fillets
- pepper slaw
- 2 oz pico de gallo
