Queen Snapper Tacos:
In a mixing bowl, combine fish, and the Kikkoman Thai-Style Chili Sauce. Mix Kikkoman Japanese Style Tempura Batter Mix and water in a mixing bowl and keep cold. Place the fish in batter and fry at 360 degrees for two minutes or until brown on all sides.
Using a food processor, mix the ingredients together until smooth.
Pickled Chayote Squash:
Heat the Kikkoman Rice Vinegar, water and sugar in a pot to a simmer. Pour the brine over the chayote squash and allow to sit until room temperature. Strain squash and separate from the liquid.
Place a tortilla down on a plate and smear it with about one tablespoon of avocado puree. Add the fried fish and top with pickled chayote squash and petite Asian micro mix.
Recipe by Steve McHugh, Cured, San Antonio, TX