Directions

1. Mix chopped Napa cabbage, cucumber, and red pepper together to make a slaw. Set aside.
2. Place fish in deep fryer until golden brown with an internal temperature of 145°F and drain.
3. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
4. Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Boom Boom Sauce and top with 1 ounce of the freshly made slaw.
5. Serve with a side of pico de gallo and a fresh lemon wedge.