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We spent hour after hour in our test kitchens, crafting the perfect small batch rinds. Every spice that sets our Sea Salt & Black Pepper, Korean Kimchi BBQ, Spicy Dill and Pineapple Ancho Chile rinds apart has the potential to make you look even better in the kitchen.
Get the low down on all of your favorite restaurant-inspired recipes here and be the hero of your next hang out.
Kimchi Fish Tacos
- 1/4 cup crushed Southern Recipe Small Batch Korean Kimchi BBQ Pork Rinds
- 1 1/2 lbs tilapia fillets
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 12 corn tortillas
- Ingredients for the Slaw:
- 1/2 red cabbage, sliced thin
- 1/4 green cabbage, sliced thin
- 1/2 medium-sized onion, diced
- 1/2 cup cilantro
- Juice of 1 lime
In a small bowl, combine the paprika, garlic powder, dried oregano, onion powder and crushed Southern Recipe Small Batch Korean Kimchi BBQ Pork Rinds. Sprinkle the mixture over both sides of your tilapia fillets and gently rub in. Combine all the slaw ingredients in a large bowl and mix well.
Heat outdoor grill to medium-high heat. Once heated, add the tilapia. Cook for 4-5 minutes on each side or until the outside is browned and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas on the grill for about 30 seconds on each side. Break up the tilapia into 2-3 inch pieces. Distribute the fish between the corn tortillas, and top with slaw and salt to taste.