Asian Fish Tacos

Ingredients

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 Sweet Red Chili Wing Sauce & Glaze (SJ2347HF) and top with 1 fluid ounce of Ken’s Mexi-Slaw, 2 teaspoons almonds and 1 teaspoon Thai basil.
  4. Serve with a side of fresh lemon wedge.

Ken’s Mexi-Slaw

Ingredients

  • 16 oz Angel hair coleslaw cabbage
  • 4 fl oz Jicama, shredded
  • 4 fl oz Carrot, shredded
  • 4 fl oz Cilantro leaves, chopped
  • 2 Jalapeño chilis, seeded and diced
  • 1 tsp Cumin, ground fresh
  • 1 tsp Sea Salt, ground fresh
  • 1 tsp Black Pepper, ground fresh
  • 12 fl oz Lime Vinaigrette Dressing & Marinade (KE2018)

Directions

  1. In large mixing bowl combine all ingredients except the vinaigrette.
  2. Fold in Lime Vinaigrette Dressing & Marinade (KE2018) and toss to coat.
  3. Store, label and refrigerate for at least 4 hours.