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SPICY FISH TACOS WITH CITRUS SALSA AND CABBAGE SLAW

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Servings: 12

Ingredients:

  • 24 oz. Skinless halibut fillet, cut into 1/2 inch cubes
  • 1 cup plus 2 tsp. FRANK'S® REDHOT® Hot Buffalo Wings Sauce, divided
  • 2 tbsp. Lime juice
  • 2 1/4 cups Cabbage mix
  • 2 tsp. Chopped scallion
  • 2 tsp. White vinegar
  • 1 tsp. Sugar
  • 1/2 tsp. Salt
  • 1 cup Prepared salsa
  • 1/4 cup Diced orange segments
  • 1 tbsp. Chopped cilantro
  • 1/2 cup Sour cream
  • 2 tsp. Water
  • 24 each Corn tortillas

Directions:

  • 1. Combine halibut with 1 cup of wing sauce and lime juice and marinate refrigerated 1 to 1 1/2 hours.
  • 2. To make the cabbage slaw combine cabbage mix, scallion, vinegar, sugar and salt. Refrigerate until needed.
  • 3. To make the citrus salsa combine salsa, orange and cilantro. Refrigerate until needed.
  • 4. To make the spicy sour cream drizzle combine sour cream, 2 tsp. of wing sauce and water. Refrigerate until needed.
  • 5. For each serving deep fry 2 oz. fish, drain. Warm 2 tortillas and divide fish between them. Top each taco with 1 tbsp. slaw, 2 tsp. salsa and 1 tsp. sour cream. Fold in half and serve.