Boom Boom Crispy Fish Tacos
Boom Boom Crispy Fish Tacos
Directions
- Mix chopped Napa cabbage, cucumber, and
red pepper together to make a slaw. Set aside.
- 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 Boom Boom Sauce and top with 1 ounce of the freshly
made slaw.
- Serve with a side of pico de gallo and a fresh
lemon wedge.
Ingredients
- 1 oz. cabbage, napa, chopped
- 1 oz. cucumber, chopped
- 1 oz. Red pepper, small chop
- 3 Flour tortillas
- 3 panko breaded fish fillets
- Ken's® Boom Boom Sauce
- pico de gallo
- 1 lemon, wedge(s)
