Recipe courtesy of Guy Fieri
Episode: Fish Tacos
Save Recipe Print
Total:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Pico de Gallo:
Tequila Lime Aioli:

Directions

Watch how to make this recipe.

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.

Pico de Gallo:

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

Tequila Lime Aioli:

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

Pairs well with lager, and lager

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