Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 12


  • 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


  • 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.