Thread: Fish Tacos

I am making these for dinner tonight... trying the recipe for the first time. I am using talipia for this one, but might try halibut or marlin next time. fish is marinating at the moment... I'll post the results if they are good. Here is the recipe...

Tex Wasabi's Koi Fish Tacos
Recipe courtesy Guy Fieri

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

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:
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

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:
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

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Result = FKNA.

I think I will use a better fish next time though. But they were GUUUUU-UUUUU-UUUUUD.

That sounds so good...i think those might be on the menu at my house this week.

Mas cerveza con mis tacos por favor!!

Awesome. I make a similar recipe. Fish Tacos rule

Originally Posted by 72Twenty

Result = FKNA.

I think I will use a better fish next time though. But they were GUUUUU-UUUUU-UUUUUD.

What did you use? I'm going to try making these this week, I'm thinking about trying Salmon.

i believe he said he used Tilapia:

Yeah, the tilapia was meh (it was cheap at the grocery store), but everything else was awesome.

BTW.....

The sour cream sauce in the recipe... We had some left over and tonight I smothered some on a baked potato for dinner, along with some shreaded cheddar. It was AWESOME.

Damn, 72...I'm hungry all over again.

This one is definitely going on the menu for later this week.

salmon is not a taco fish.

had some mahi mahi tacos for lunch. now that's a taco fish.

I ended up using Cod. They came out really good, definitely going to be using this recipe again.

Corn Tortillas, lightly pan fried
Grilled Mahi
Black Beans
Mango Salsa

Negra Modelo

Dinner is served!

MAhi is goooooood for tacos, AHi is too if you like the rare fish.

This place is everywhere!
I have a craving for tacos and margaritas tonight so I googled SLC tacos and this thread came up on the first page.
Awesome.
I think I'll try that recipe soon but no time tonight. MY friend recommened The Loco Lizaed on 62nd south. I guess we'll check it out.