Asian Fish Tacos
- 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 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.
- Serve with a side of fresh lemon wedge.