Directions

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.