Food Network UK

Tex wasabi's koi fish tacos

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  • Guy Fieri pre-marinates his tempura-style fish in tequila for a Mexican feast.
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Ingredients

  • For the tacos:

  • 1 lime, juiced
  • 15ml tequila
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 350g cod or firm white fish, cut in 2.5cm pieces
  • 16 (20cm) corn tortillas
  • Rapeseed oil
  • 115g tempura flour
  • 230g prepared tempura batter made with cold water
  • 175g panko breadcrumbs
  • 100g shredded white cabbage
  • 50g shredded red cabbage
  • 3 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 25g very thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced red onion

  • For the pico de gallo:

  • 4 plum tomatoes, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 2 tbsp minced coriander leaves
  • 1/2 red onion, minced
  • 1 tsp minced garlic
  • 1 jalapeno, seeded and minced
  • 1 lime, juiced
  • Salt and pepper

  • For the tequila lime aioli:

  • 3 tbsp premium tequila
  • 1 lime, juiced
  • 225g sour cream
  • 65ml milk
  • 2 tsp minced garlic
  • 1/2 tsp ground cumin
  • 2 tbsp minced coriander leaves
  • Salt and pepper

Use imperial measurements

Method

How to make Tex wasabi's koi fish tacos

For the tacos:
1) In medium bowl, combine the lime juice, tequila, cumin, salt and pepper and mix thoroughly. Add the fish and toss to coat. Leave to marinate for 10 minutes.

2) Warm the tortillas on a griddle or griddle pan and then cover with a towel to keep warm. Meanwhile, in a medium casserole dish, heat the rapeseed oil to 180C.

3) Remove the fish from the marinade, shaking off the excess, dredge in tempura flour and dunk in cold tempura mixed batter. Roll in panko breadcrumbs, pressing the panko onto the fish.

4) One by one add the fish to the 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 the cabbage, coriander and onion. Stack 2 tortillas; place 1/8th of the fish on top of each, and top with cabbage mixture, pico de gallo, and tequila lime aioli. Serve immediately.

For the pico de gallo:
1) In a bowl, mix all the ingredients, season with salt and pepper and refrigerate for 1 hour for the flavours to meld.

For the tequila lime aioli:
1) In a small bowl, combine all the ingredients and chill for 1 hour. Season with salt and pepper, to taste.