Tex Wasabi's Koi Fish Tacos Recipe

Name: Tex Wasabi's Koi Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime, juiced; 1 tablespoon tequila; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 12 ounces cod or firm white fish, cut in 1-inch pieces; 16 (8-inch) corn tortillas; Canola oil; 4 ounces tempura flour; 8 ounces prepared tempura batter made with cold water; 6 ounces panko bread crumbs; 1 cup shredded white cabbage; 1/2 cup shredded red cabbage; 3 tablespoons chopped cilantro leaves; 1/4 cup very thinly sliced red onion; 4 Roma tomatoes, diced; 2 tablespoons chopped cilantro leaves; 1/2 red onion, minced; 1 teaspoon minced garlic; 1 jalapeno, seeded and minced; 1 lime, juiced; Salt and pepper; 3 tablespoons premium tequila; 1 lime, juiced; 8 ounces sour cream; 1/4 cup milk; 2 teaspoons minced garlic; 1/2 teaspoon ground cumin; 2 tablespoons minced cilantro leaves; Salt and pepper

Servings: persons

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

1
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly.
2
Add the fish and toss to coat.
3
Marinate for 10 minutes.
4
Warm tortillas on grill or pan.
5
Cover with a towel to keep warm.
6
In a medium Dutch oven, heat the canola oil to 350 degrees F.
7
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter.
8
Roll in panko bread crumbs, pressing panko onto fish.
9
One by one add fish to oil, making sure to keep the fish pieces separated.
10
Fry for 4 to 5 minutes, or until light golden brown.
11
Remove and drain on paper towels.
12
Mix cabbage, cilantro and onion.
13
Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli.
14
Serve immediately.
15
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
16
In small bowl, combine all ingredients and chill for 1 hour.
17
Season with salt and pepper, to taste.

804

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 lime, juiced, 1 tablespoon tequila, 1 teaspoon ground cumin, 1 teaspoon salt, and more.

Yes, Tex Wasabi's Koi Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex Wasabi's Koi Fish Tacos

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