Tex Wasabi's Koi Fish Tacos

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. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.