Everyone knows that Guy Fieri loves to go to Flavortown and when it comes to his fish tacos he gives it his all. Check out this recipe below for his signature koi fish tacos.
Did you see how delicious those tacos looked? Combined with the Pico de Gallo and the Tequila Lime Aioli, these tacos really brought the flavor to Flavortown. In cased you missed any steps or ingredients, find them all listed below.
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
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 white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion
Pico de Gallo, recipe follows
Tequila Lime Aioli, recipe follows
Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper
Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper
Directions:
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.
Pico de Gallo:
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
Tequila Lime Aioli: In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
Now that you know how to make some amazing fish tacos, consider crafting this meal for your family or dinner tonight.
Source: FoodNetwork
