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 Canola oil

  7. 4 ounces tempura flour

  8. 8 ounces prepared tempura batter made with cold water

  9. 6 ounces panko bread crumbs

  10. 1 cup shredded white cabbage

  11. 1/2 cup shredded red cabbage

  12. 3 tablespoons chopped cilantro leaves

  13. 1/4 cup very thinly sliced red onion

  14. 4 Roma tomatoes , diced

  15. 2 tablespoons chopped cilantro leaves

  16. 1/2 red onion, minced

  17. 1 teaspoon minced garlic

  18. 1 jalapeno, seeded and minced

  19. 1 lime, juiced Salt and pepper

  20. 3 tablespoons premium tequila

  21. 1 lime, juiced

  22. 8 ounces sour cream

  23. 1/4 cup milk

  24. 2 teaspoons minced garlic

  25. 1/2 teaspoon ground cumin

  26. 2 tablespoons minced cilantro leaves 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. 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.


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