Asian Fish Tacos

Ingredients

• 3 Flour tortillas
• 3 Panko breaded fish filets
• 3 tbsp Sweet Red Chili Wing Sauce & Glaze (SJ2347HF)
• 6 tsp Almonds, slice, toasted
• 1 tbsp Thai basil, chiffonade
• 1 Lemon wedge
• 3 oz Ken’s Mexi-Slaw

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.