Tex Wasabi's Koi Fish Tacos

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Fish Tacos

Rated: 5 stars out of 5Rate itRead users' reviews (77)

RECIPE
COMMENTS & REVIEWS(77)

Cook Time:
5 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 5 min
Total:: 1 hr 20 min

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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.

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

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

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

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

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Comments & Reviews

recipe Tex Wasabi's Koi Fish Tacos
kathryn east windsor, CT 11-17-2009
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best ever
Rated: 5 stars out of 5

these are the best fish tacos everywhere. i go to various mexican restaurants and order this dish and never compares to... making this recipe at home!.Read more
recipe Tex Wasabi's Koi Fish Tacos
Tahesha Denver, CO 11-10-2009
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The Best Dorn Fish Tacos Ever
Rated: 5 stars out of 5

My little cousins and I made this recipe and it was easy to make and tasted great. I never had a fish taco before this but I... will definitly will have them again. Read more
recipe Tex Wasabi's Koi Fish Tacos
Kerry Shawnee, KS 10-25-2009
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* This Is A Keeper!!! *
Rated: 5 stars out of 5

This recipe is so simple and delicious! I have made it several times. I used Swai/Basa. To make it low-cal I skipped the... flour and bread crumbs - just seasoned my fish - sprayed with a little olive oil and threw it in the frying pan - used fat free sour cream and skim milk in the tequila lime aioli. Such a great, easy meal! Read more
recipe Tex Wasabi's Koi Fish Tacos
Deb omahan, NE 10-22-2009
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love it!
Rated: 5 stars out of 5

best I've had.
recipe Tex Wasabi's Koi Fish Tacos
Lindsey Colorado Springs, CO 08-16-2009
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Dont like this recipe? You're Crazy!!
Rated: 5 stars out of 5

This was by far one of the most delicious recipes I have ever eaten! It is fairly time-consuming to batter and bread the fish... but oh my gosh is it worth it. The fish was soooo crispy and the aoili is to die for. If you want a out-of-this-world fish taco recipe this is the one for you. UNBELIEVABLE!Read more
recipe Tex Wasabi's Koi Fish Tacos
Penny Keller, TX 08-16-2009
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Awesome tacos!
Rated: 5 stars out of 5

I have eaten these tacos 3 times now & made them 2x 7 my sister in law made them once. They are fantastic! A little labor... intensive, but well worth the effort. Great flavor & depending on the tequila that you use, the flavors change. My sister in law used plain ole Jose Quervo, which had a great flavor, but I used Aguavero, which has a vanilla hint to it, that totally changed the flavor of the marinade & creme sauce from the one my sister in law made, but in a very good way! Since my husband is a fisherman, we always have bass around so this recipe is a keeper!Read more