1 Video | 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 kelvin_kelly23_...
Turnersville, 70
on May 09, 2013
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Excuse me as I kiss the sky! This was a taste of heaven on Earth... Thanks Guy and Food Network.
By XplorR
Cape Coral, Florida
on April 25, 2013
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Best fish tacos I have ever had!
By Monique12345
on December 09, 2012
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I really wanted to love this but it was just okay to me. My husband loved it though so maybe I just wasn't in the mood for it. I don't know?! The recipe was very time consuming with all the prep work, which I don't mind at all for great results. The fish was very light and crisp. I didn't really care for the aioli. I did sub greek yogurt for the sour cream but I always do this. Sour cream may have made a difference though. Next time I will stick to fish tacos with chipotle cream, I prefer baked fish.
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