Ingredients Jump to Instructions ↓

  1. 15ml tequila

  2. 1 tsp ground cumin

  3. 1 tsp salt

  4. 1 tsp black pepper

  5. 350g cod or firm white fish, cut in

  6. 2 1/2cm pieces

  7. 16 (20cm) corn tortillas

  8. Rapeseed oil

  9. 115g tempura flour

  10. 230g prepared tempura batter made with cold water

  11. 175g panko bread crumbs

  12. 100g shredded white cabbage

  13. 50g shredded red cabbage

  14. 3 tbsps chopped coriander leaves

  15. 25g very thinly sliced red onion

  16. 4 roma tomatoes, diced

  17. 1/2; red onion, minced

  18. 1 tsp minced garlic

  19. 1 jalapeno, seeded and minced

  20. 3 tbsps premium tequila

  21. 1 lime, juiced

  22. 225g sour cream

  23. 65ml milk

  24. 2 tsps minced garlic

  25. 1/2; tsp ground cumin

  26. 2 tbsps minced coriander leaves

  27. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Tex wasabi's koi fish tacos For the tacos:

  2. 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.

  3. Warm tortillas on griddle or pan. Cover with a towel to keep warm.

  4. In a medium casserole dish, heat the rapeseed oil to 180C.

  5. 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.

  6. Mix cabbage, coriander and onion.

  7. 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.

  8. For the pico de gallo:

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

  10. For the tequila lime aioli:

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


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