Boom Boom Crispy Fish Tacos


  1. Place fish in deep fryer until golden brown with an internal temperature of 145 F and drain.
  2. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
  3. 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.


  • 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