Tex Wasabi's Koi Fish Tacos

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

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves8
  • DifficultyEasy

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 chopped coriander leaves
25g very thinly sliced red onion

For the pico de gallo

4 plum tomatoes, 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
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.

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