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Boom Boom Crispy Fish Tacos NOVEMBER 2016 | 21

From Ken’s Food Service

Crispy fried panko-crusted fish drizzled with Boom Boom Sauce inside a hot, fresh flour
tortilla topped with napa cabbage, cucumber, red pepper slaw and served with pico de
gallo and a fresh lemon wedge.
Ingredients:
30 flour tortillas
30 each panko-breaded fish filets
15 ounces Ken’s Boom Boom Sauce
30 ounces Napa cabbage, cucumber, red pepper slaw
20 ounces Pico de Gallo
30 lemon wedges
Preparation:
1. Place fish in deep-fryer until golden brown with an internal temperature

of 145 degree Fahrenheit and drain.
2. Place flour tortillas on flattop 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 Ken’s

Boom Boom Sauce and top with 1 fluid ounce of Napa cabbage, cucumber,
red pepper slaw.
4. Serve with a side of 2 ounces pico de gallo and a fresh lemon wedge.
Yield: 10 servings

Tyson Chicken
Boat Loaders
Snacks

Operators don’t have to break the bank
to add a new item to their menu. By
utilizing items that are already back-
of-house, they can create a must-have
signature item with a recipe using the
seriously versatile, ridiculously fun Tyson Chicken Boat Loaders Snacks.
The Tyson Chicken Boat Loaders act as a potato skin that can be topped
with a variety of indulgent or savory garnishes.
Ingredients:
10 Tyson Chicken Boat Loaders
Bacon, as needed
5 ounces cheddar cheese
3 teaspoons sour cream
Green onions, as needed
Directions
1. Fry the Tyson Chicken Boat Loaders from frozen in preheated 350-de-

gree Fahrenheit oil. Cook for approximately 3 minutes or until internal
temperature reaches 145 degrees Fahrenheit. Remove from fryer and
drain cup side down on wire rack.
2. Flip the Chicken Boat Loader with the cupped side facing up, fill with
approximately 0.5 ounces of cheese and lightly melt in a preheated oven
for 2.5-3 minutes.
3. Top with fully cooked, chopped and heated bacon pieces. Then, add 1.5
teaspoons of sour cream and garnish with thinly sliced green onions.
Yield: 10 Servings

ON-CAMPUS HOSPITALITY