ingredients

• 1/2 cupNapa cabbagechopped
• 1/4 cupCucumberchopped
• 1/4 cupRed peppersmall chop
• 3 Flour tortillas
• 3 Panko breaded fish filets
• 3 tbspKogi Boom Boom Dipping Sauce and Spread
• 1/2 cupPico de gallo
• 1 Lemon wedge

directions

1. Mix chopped Napa cabbage, cucumber, and red pepper together to make a slaw. Set aside.
2. Place fish in deep fryer until golden brown with an internal temperature of 145°F and drain. Alternative method: Cook fish in air fryer until golden brown with an internal temperature of 145°F.
3. Place flour tortillas on saute pan over low heat for 30 seconds on each side and remove to plate.
4. Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Kogi Boom Boom Dipping Sauce and Spread and top with 1 ounce of the freshly-made slaw.
5. Serve with a side of pico de gallo and a fresh lemon wedge.