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Boom Boom Crispy Fish Tacos

Specialty Sauces Appetizer,Entrée Mexican,Seafood Fish
  • 3 each Flour tortillas
  • 3 each Panko breaded fish filets
  • 3 tbsp Ken's Boom Boom Sauce
  • 3 fl oz Napa cabbage, cucumber, red pepper slaw
  • 2 fl oz Pico de gallo
  • 1 each Lemon wedge
  • 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.
  • 4.  Serve with a side of pico de gallo and a fresh lemon wedge.

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