Ingredients

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs

1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine
lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to
coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold
tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add
fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or
until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each,
and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve
immediately.

Ingredients

Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

Directions

In a bowl, mix all ingredients, season with
salt and pepper and refrigerate for 1 hour for flavors to
meld.

Ingredients

Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk

2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

Directions

In small bowl, combine all ingredients and
chill for 1 hour. Season with salt and pepper, to taste.