Antonia Lofao’s Crispy Fish Tacos with Wasabi Aioli and Cabbage Slaw, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Antonia Lofaso

Crispy Fish Tacos with Wasabi Aioli and Cabbage Slaw

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 1 hr
  • Yield: 4 servings (8 tacos)

Ingredients

Tempura Batter:

Fish:

Salad:

Aioli:

Directions

Special equipment:
a deep-fryer
  1. Preheat the oil in a deep-fryer to 375 degrees F.
  2. For the tempura batter: Add the all-purpose flour, rice flour, cornstarch, baking powder and salt to a large bowl. Whisk in the soda water, 1 cup at a time, until a thickened batter is formed.
  3. For the fish: Sprinkle the fish pieces with salt. Dip the fish in the batter, then add to the deep-fryer and let cook for 7 minutes. Drain on a wire rack-lined sheet tray and season with salt.
  4. For the salad: Add the red cabbage, cilantro, Fresno, jalapeño and serrano to a small bowl. Toss to combine and set aside.
  5. For the aioli: Add the mayonnaise, cilantro, apple cider vinegar, wasabi, garlic, lime juice, ginger and salt to taste in a small bowl. Stir to combine and set aside.
  6. To assemble: Add the tortillas to the deep-fryer and cook until toasted, about 30 seconds. Place a tortilla down and top with the aioli, fish, salad, avocado and lime juice. Repeat with the remaining ingredients.