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Tex Wasabi's Koi Fish Tacos
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
  • Sixteen 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
  • ½ cup shredded red cabbage
  • 3 tablespoons chopped cilantro leaves
  • ¼ cup very thinly sliced red onion
  • Pico de Gallo, recipe follows
  • Tequila Lime Aioli, recipe follows
  • subheading: Pico de Gallo:
  • 4 Roma tomatoes, diced
  • 2 tablespoons chopped cilantro leaves
  • ½ red onion, minced
  • 1 teaspoon minced garlic
  • 1 jalapeno, seeded and minced
  • 1 lime, juiced
  • Salt and pepper
  • subheading: Tequila Lime Aioli:
  • 3 tablespoons premium tequila
  • 1 lime, juiced
  • 8 ounces sour cream
  • ¼ cup milk
  • 2 teaspoons minced garlic
  • ½ teaspoon ground cumin
  • 2 tablespoons minced cilantro leaves
  • Salt and pepper
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