Tex Wasabi's Koi Fish Tacos

Fish 35 Last Update: Nov 04, 2019 Created: Nov 04, 2019
Tex Wasabi's Koi Fish Tacos
  • Serves: 8 People
  • Prepare Time: 15 mins
  • Cooking Time: 5 min
  • Calories: -
  • Difficulty: Medium
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One of our FAVORITE recipes is Tex Wasabi's Koi Fish Tacos. Meeting Guy Fieri and sharing his recipe from the Food Network with you!




Read more @Tex Wasabi's Koi Fish Tacos

Ingredients

Directions

  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.
  2. Warm tortillas on grill or pan. Cover with a towel to keep warm.
  3. In a medium Dutch oven, heat the canola oil to 350 degrees F.
  4. 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.
  5. 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.
  6. Pico de Gallo:
  7. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
  8. Tequila Lime Aioli:
  9. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Tex Wasabi's Koi Fish Tacos



  • Serves: 8 People
  • Prepare Time: 15 mins
  • Cooking Time: 5 min
  • Calories: -
  • Difficulty: Medium

One of our FAVORITE recipes is Tex Wasabi's Koi Fish Tacos. Meeting Guy Fieri and sharing his recipe from the Food Network with you!




Read more @Tex Wasabi's Koi Fish Tacos

Ingredients

Directions

  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.
  2. Warm tortillas on grill or pan. Cover with a towel to keep warm.
  3. In a medium Dutch oven, heat the canola oil to 350 degrees F.
  4. 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.
  5. 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.
  6. Pico de Gallo:
  7. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
  8. Tequila Lime Aioli:
  9. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

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Author admin admin@mydailyhealthtips.in admin

I'm Admin and this is where I share my stuff. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts.

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