Tex wasabi's koi fish tacos

Tex wasabi's koi fish tacos For the tacos:

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.

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

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

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, coriander 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.

For the pico de gallo:

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

For the tequila lime aioli:

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