Tex Wasabi's Koi Fish Tacos
The recipe Tex Wasabi's Koi Fish Tacos can be made in around 1 hour and 20 minutes. This recipe serves 8 and costs $1.91 per serving. This main course has 447 calories, 15g of protein, and 22g of fat per serving. This recipe is typical of Mexican cuisine. A couple people made this recipe, and 27 would say it hit the spot. This recipe from Foodnetwork requires garlic, ground cumin, cilantro leaves, and sour cream. It is a good option if you're following a pescatarian diet. With a spoonacular score of 54%, this dish is solid. Similar recipes are Tex-Mex Cheeseburger Tacos, Tex-Mex Turkey Tacos, and Tex-Mex Beef Tacos.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 65 minutes
Ingredients:
1 teaspoon black pepper
Canola oil
2 tablespoons chopped cilantro leaves
2 tablespoons minced cilantro leaves
3 tablespoons chopped cilantro leaves
12 ounces cod or firm white fish, cut in 1-inch pieces
Sixteen 8-inch corn tortillas
4 ounces tempura flour
1 teaspoon minced garlic
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1 teaspoon ground cumin
1 jalapeno, seeded and minced
1 lime, juiced
1/4 cup milk
6 ounces panko bread crumbs
1/2 cup shredded red cabbage
1/4 cup very thinly sliced red onion
1/2 red onion, minced
4 Roma tomatoes, diced
1 teaspoon salt
Salt and pepper
8 ounces sour cream
1 tablespoon tequila
3 tablespoons premium tequila
1 cup shredded white cabbage
8 ounces prepared tempura batter made with cold water
Equipment:
bowl
grill
frying pan
dutch oven
paper towels
Cooking instruction summary:
Watch how to make this recipe. 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. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
Step by step:
1. Watch how to make this recipe.
2. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly.
3. Add the fish and toss to coat. Marinate for 10 minutes.
4. Warm tortillas on grill or pan. Cover with a towel to keep warm.
5. In a medium Dutch oven, heat the canola oil to 350 degrees F.
6. Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter.
7. 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.
8. Remove and drain on paper towels.
9. 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.
10. Serve immediately.
11. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
12. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
Nutrition Information:
covered percent of daily need
