If you’re looking for a tasty, healthy but also easy meal, then you’re in luck. Today we’re going to share a quick and simple recipe for tex wasabi’s koi fish tacos . Trust us, this is the only time when it’s not necessary to use oven mitts or tongs to make these delicious tacos. These koi fish tacos are delicious and super easy to make. They are a great way to get your evening meal on the table and are a perfect option for a small crowd on a date night. They’re also perfect for entertaining friends or family, and we really enjoyed eating them during our party last week.
Tex wasabi’s koi fish tacos are a delicious, yet unusual, type of tacos wherein you grate koi fish and then cook it in a skillet until it becomes crispy. They’re great for a large group of people and have a variety of different flavors, from mild to spicy, and even some that are just sweet, salty, and sour. They’re very often served with a side of romaine lettuce and extra hot sauce.
I made these koi fish tacos when I was craving some sushi and could not find a good place for takeout in the area. These tacos were super flavorful and relatively healthy. I like to fill them with fresh vegetables and seafood to make them more filling. This is a super simple recipe that is customizable to your tastes. they are a delicious reward for lazy weekdays. They’re great for parties, family meals, and impromptu gatherings.
How To Make Tex Wasabi’s Koi Fish Tacos
Many people love to eat tacos and fish tacos are a great way to enjoy them. The fish can be marinated in most combinations of ingredients and are great for a quick lunch or meal. This is a delicious and easy-to-make recipe for wholesale koi fish tacos. These are perfect for a company picnic or team-building event. With just a few simple ingredients and a few minutes of hands-on time, the result is incredible. Give it a try today!
Ingredients
- 1 lime juice
- 1 tablespoon tequila
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 oz cod or firm white fish (cut into 1-inch pieces
- Sixteen 8-inch corn tortillas)
- Canola oil
- 4 oz tempura flour
- 8 oz prepared tempura batter made with cold water
- 6 oz panko bread crumbs
- 1 cup white cabbage (shredded)
- 1/2 cup red cabbage (shredded)
- 3 tablespoons cilantro leaves (chopped)
- 1/4 cup red onion (very thinly sliced)
For The Pico de Gallo:
- 4 Roma tomatoes (diced)
- 2 tablespoons cilantro leaves (chopped)
- 1/2 red onion (minced)
- 1 teaspoon garlic (minced)
- 1 jalapeno (seeded and minced)
- 1 lime juice
- Salt and pepper (to taste)
For The Tequila Lime Aioli:
- 3 tablespoons premium tequila
- 1 lime juice
- 8 oz sour cream
- 1/4 cup milk
- 2 teaspoons garlic (minced)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro leaves (minced)
- Salt and pepper (to taste)
Step By Step Instructions To Make Tex Wasabi’s Koi Fish Tacos
Step 1
Combine lime juice, tequila, cumin, salt, and pepper in a medium bowl; mix thoroughly. Toss the fish in the sauce and coat well. Let it marinate for 10 minutes.
Step 2
Heat tortillas on a grill or in a pan. Keep warm by covering with a towel.
Step 3
Heat the canola oil to 350 degrees Fahrenheit in a medium Dutch oven.
Step 4
Take the fish out of the marinade, shake off excess, and then dredge it in tempura flour, then dunk it in cold tempura batter.
Step 5
Roll the fish in panko bread crumbs, pressing the panko onto the fish. Add fish pieces to oil one by one, keeping them separated.
Step 6
Fry the fish for about 4 to 5 minutes, or until light golden brown. Remove from the oil and drain on paper towels.
Step 7
For the Pico de Gallo, combine all the ingredients, season with salt and pepper, and refrigerate for 1 hour for flavors to blend.
Step 8
For the Tequila Lime Aioli, combine all ingredients and chill for 1 hour. Add salt and pepper according to taste.
Step 9
Combine cabbage, cilantro, and onion. On top of each tortilla, place 1/8th of the fish, cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Enjoy!
In Closing
We hope you enjoyed this recipe for Tex Wasabi’s Koi Fish Tacos. these koi fish tacos are something that everyone is sure to enjoy. The koi fish tacos are a great way to get together with friends and families for a fun night that is sure to be filled with laughs and great food! If you have any more questions about Tex Wasabi’s Koi Fish Tacos recipe, please feel free to comment below. Thank you for reading, and we hope you have a wonderful day!
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Tex Wasabi’s Koi Fish Tacos Recipe
Ingredients
- 1 lime juice
- 1 tablespoon tequila
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 oz cod or firm white fish (cut into 1-inch piecesSixteen 8-inch corn tortillas)
- Canola oil
- 4 oz tempura flour
- 8 oz prepared tempura batter made with cold water
- 6 oz panko bread crumbs
- 1 cup white cabbage (shredded)
- 1/2 cup red cabbage (shredded)
- 3 tablespoons cilantro leaves (chopped)
- 1/4 cup red onion (very thinly sliced)
For The Pico de Gallo:
- 4 Roma tomatoes (diced)
- 2 tablespoons cilantro leaves (chopped)
- 1/2 red onion (minced)
- 1 teaspoon garlic (minced)
- 1 jalapeno (seeded and minced)
- 1 lime juice
- Salt and pepper (to taste)
For The Tequila Lime Aioli:
- 3 tablespoons premium tequila
- 1 lime juice
- 8 oz sour cream
- 1/4 cup milk
- 2 teaspoons garlic (minced)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro leaves (minced)
- Salt and pepper (to taste)
Instructions
- Combine lime juice, tequila, cumin, salt, and pepper in a medium bowl; mix thoroughly. Toss the fish in the sauce and coat well. Let it marinate for 10 minutes.
- Heat tortillas on a grill or in a pan. Keep warm by covering with a towel.
- Heat the canola oil to 350 degrees Fahrenheit in a medium Dutch oven.
- Take the fish out of the marinade, shake off excess, and then dredge it in tempura flour, then dunk it in cold tempura batter.
- Roll the fish in panko bread crumbs, pressing the panko onto the fish. Add fish pieces to oil one by one, keeping them separated.
- Fry the fish for about 4 to 5 minutes, or until light golden brown. Remove from the oil and drain on paper towels.
- For the Pico de Gallo, combine all the ingredients, season with salt and pepper, and refrigerate for 1 hour for flavors to blend.
- For the Tequila Lime Aioli, combine all ingredients and chill for 1 hour. Add salt and pepper according to taste.
- Combine cabbage, cilantro, and onion. On top of each tortilla, place 1/8th of the fish, cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Enjoy!
