You probably know Guy Fieri for his trademark bleached hair, flame-covered cooking gear, and, of course, his monster hit show Diners, Drive-Ins and Dives. The Food Network.com has gathered all of Guy’s best recipes together to make it easy for you to browse and pick your favorites. At Mamiverse we especially love this fish tacos recipe. Tempura batter and panko breadcrumbs make a light and crispy coating for cod fish, perfect for Guy’s fish tacos recipe.
Read Related: Pork Tacos with Guac & Pineapple Pico de Gallo
TEX WASABI’S KOI FISH TACOS RECIPE Serves: 8 Prep Time: 15 minutes Inactive Time: 1 hour Cook Time: 5 minutes
Ingredients For the Tacos: 1 lime, juiced 1 Tbsp. tequila 1 tsp. ground cumin 1 tsp. salt 1 tsp. black pepper 12 ounces cod or firm white fish, cut into 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 red cabbage 3 Tbsp. chopped cilantro leaves ¼ cup very thinly sliced red onion
For the Pico de Gallo: 4 Roma tomatoes, diced 2 Tbsp. chopped cilantro leaves ½ red onion, minced 1 tsp. minced garlic 1 jalapeño, seeded and minced 1 lime, juiced Salt & pepper
For the Tequila Lime Aioli: 3 Tbsp. premium tequila 1 lime, juiced 8 ounces sour cream ¼ cup milk 2 tsp. minced garlic ½ tsp. ground cumin 2 Tbsp. minced cilantro leaves Salt & pepper
Instructions For the Tacos: 1. In a medium bowl combine lime juice, tequila, cumin, salt & pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes. 2. Warm tortillas on a grill or pan. Cover with a towel to keep warm. 3. In a medium Dutch oven heat the canola oil to 350 degrees F. 4. Remove fish from the marinade and shake off excess. Dredge in tempura flour and dunk in cold tempura mixed batter. Roll in Panko bread crumbs, pressing panko onto the fish. 5. One by one add the fish to the oil, making sure to keep the pieces separated. Fry for 4-5 minutes, or until light golden brown. Remove and drain on paper towels. 6. Mix the cabbage, cilantro and onion. 7. Stack 2 tortillas and place 1/8th of the fish on top of each. Top with cabbage mixture, Pico de Gallo & Tequila Lime Aioli. 8. Serve immediately.
For the Pico de Gallo: In a bowl mix all the ingredients. Season with salt & pepper and refrigerate for 1 hours for the flavors to meld.
For the Tequila Lime Aioli: In a small bowl combine all the ingredients and chill for 1 hour. Season with salt & pepper, to taste.