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Tex Wasabis Koi Fish Tacos Recipe

  • 8servings
  • 5minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon tequila

  2. 1 teaspoon ground cumin

  3. 1 teaspoon salt

  4. 1 teaspoon black pepper

  5. 12 ounces cod or firm white fish , cut in 1-inch pieces

  6. 16 (8-inch) corn tortillas

  7. canola oil

  8. 4 ounces tempura flour

  9. 8 ounces prepared tempura batter made with cold water

  10. 6 ounces panko bread crumbs

  11. 1 cup shredded white cabbage

  12. 1/2 cup shredded red cabbage

  13. 3 tablespoons chopped cilantro leaves

  14. 1/4 cup very thinly sliced red onion

  15. Pico de Gallo:

  16. 4 roma tomatoes , diced

  17. 2 tablespoons chopped cilantro leaves

  18. 1/2 red onion , minced

  19. 1 teaspoon minced garlic

  20. 1 jalapeno , seeded and minced

  21. tequila lime Aioli: use within an hour

  22. 3 tablespoons premium tequila

  23. 1 lime, juiced

  24. 8 ounces sour cream

  25. 1/4 cup milk

  26. 2 teaspoons minced garlic

  27. 1/2 teaspoon ground cumin

  28. 2 tablespoons minced cilantro leaves

  29. salt and pepper

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

  2. Warm tortillas on grill or pan. Cover with a towel to keep warm.

  3. In a medium Dutch oven, heat the canola oil to 350 degrees F.

  4. 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.

  5. 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.

  6. Pico de Gallo:

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

  8. Tequila Lime Aioli:

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

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