Tex Wasabis Koi Fish Tacos
From choclytcandy 14 years agoIngredients
- 1 lime, juiced shopping list
- 1 tablespoon tequila shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black pepper shopping list
- 12 ounces cod or firm white fish, cut in 1-inch pieces shopping list
- 16 (8-inch) corn tortillas shopping list
- canola oil shopping list
- 4 ounces tempura flour shopping list
- 8 ounces prepared tempura batter made with cold water shopping list
- 6 ounces panko bread crumbs shopping list
- 1 cup shredded white cabbage shopping list
- 1/2 cup shredded red cabbage shopping list
- 3 tablespoons chopped cilantro leaves shopping list
- 1/4 cup very thinly sliced red onion shopping list
- Pico de Gallo: shopping list
- 4 roma tomatoes, diced shopping list
- 2 tablespoons chopped cilantro leaves shopping list
- 1/2 red onion, minced shopping list
- 1 teaspoon minced garlic shopping list
- 1 jalapeno, seeded and minced shopping list
- 1 lime, juiced shopping list
- salt and pepper shopping list
- tequila lime Aioli: use within an hour shopping list
- 3 tablespoons premium tequila shopping list
- 1 lime, juiced shopping list
- 8 ounces sour cream shopping list
- 1/4 cup milk shopping list
- 2 teaspoons minced garlic shopping list
- 1/2 teaspoon ground cumin shopping list
- 2 tablespoons minced cilantro leaves shopping list
- salt and pepper shopping list
How to make it
- 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.
- Pico de Gallo:
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
- Tequila Lime Aioli:
- In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- lizzconn Naas Co Kildare, IE
- choclytcandy Dallas, Dallas
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