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Frank's® RedHot®



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Servings: 12


  • 1/4 cup + 1 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 Lime
  • 2 tbsp. Melted butter
  • 3 cups Diced cooked fish or shellfish
  • 1/3 cup Mayonnaise
  • 2 1/2 cups Slaw mix
  • 1/3 cup Chopped cilantro
  • to taste Salt and pepper
  • 1/4 cup Sour cream
  • 3 tbsp. Heavy cream
  • 1/2 tsp. Cumin
  • 18 each White corn tortillas, 5-6”, cut into 1/4's


  • 4. For each serving reheat 1/4 cup seafood topping. Deep fry 6 tortilla chips, drain and top each one with 2 tsp. seafood mixture and 1 tsp. slaw. Drizzle about 1 tsp. sauce over tacos.
  • 1. Combine RedHot and juice of lime.
  • 2. To make the seafood dressing combine 2 tbsp. RedHot/lime mixture and butter, mix into seafood and refrigerate until needed.
  • 2. To make the slaw combine mayonnaise 11/2 tbsp. RedHot/lime mixture, mix into slaw add cilantro and salt and pepper. Refrigerate until needed.
  • 3. To make the finishing sauce combine sour cream, heavy cream 11/2 tbsp. RedHot/lime and cumin. Refrigerate until needed.