Tex Wasabi's Koi Fish Tacos Recipe
Tex wasabi's koi fish tacos are a delicious, yet unusual, type of tacos wherein you grate koi fish and then cook it in a skillet until it becomes crispy.
Ingredients
- 1 lime juice
- 1 tablespoon tequila
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 oz cod or firm white fish (cut into 1-inch piecesSixteen 8-inch corn tortillas)
- Canola oil
- 4 oz tempura flour
- 8 oz prepared tempura batter made with cold water
- 6 oz panko bread crumbs
- 1 cup white cabbage (shredded)
- 1/2 cup red cabbage (shredded)
- 3 tablespoons cilantro leaves (chopped)
- 1/4 cup red onion (very thinly sliced)
For The Pico de Gallo:
- 4 Roma tomatoes (diced)
- 2 tablespoons cilantro leaves (chopped)
- 1/2 red onion (minced)
- 1 teaspoon garlic (minced)
- 1 jalapeno (seeded and minced)
- 1 lime juice
- Salt and pepper (to taste)
For The Tequila Lime Aioli:
- 3 tablespoons premium tequila
- 1 lime juice
- 8 oz sour cream
- 1/4 cup milk
- 2 teaspoons garlic (minced)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro leaves (minced)
- Salt and pepper (to taste)
Instructions
- Combine lime juice, tequila, cumin, salt, and pepper in a medium bowl; mix thoroughly. Toss the fish in the sauce and coat well. Let it marinate for 10 minutes.
- Heat tortillas on a grill or in a pan. Keep warm by covering with a towel.
- Heat the canola oil to 350 degrees Fahrenheit in a medium Dutch oven.
- Take the fish out of the marinade, shake off excess, and then dredge it in tempura flour, then dunk it in cold tempura batter.
- Roll the fish in panko bread crumbs, pressing the panko onto the fish. Add fish pieces to oil one by one, keeping them separated.
- Fry the fish for about 4 to 5 minutes, or until light golden brown. Remove from the oil and drain on paper towels.
- For the Pico de Gallo, combine all the ingredients, season with salt and pepper, and refrigerate for 1 hour for flavors to blend.
- For the Tequila Lime Aioli, combine all ingredients and chill for 1 hour. Add salt and pepper according to taste.
- Combine cabbage, cilantro, and onion. On top of each tortilla, place 1/8th of the fish, cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Enjoy!