Photo: Tex Wasabi's Koi Fish Tacos Recipe
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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By alaskawolfhound
Anchorage
on January 31, 2012
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To keep it short... don't change anything, these are absolutely totally killer fish tacos. We Alaskans know our fish, and EVERYBODY agreed: THESE ARE TOP OF THE FISH LINE!!! Thanks Guy, we always end up scoring big with your recipes!!!!! ;
By cookingismylife...
on January 31, 2012
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This recipie is so good! peco made it shine.
By dmarie1948_4532839
spokane, WA
on November 22, 2011
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Oh My Gosh!!! This is honestly one of the best things I've ever eaten. I'm usually a pretty quiet eater, but I kept saying "mmmmmm" as I ate it! AMAZING! And the Aioli Sauce is perfect with it!
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