Sunday, April 11, 2010

Sunday Dinner Week #29: Fish Tacos, tempura style


Our usual fish tacos are usually just olive oil, lemon juice and Rockin H salt mix marinaded and grilled, but I decided to try a tempura style crunchy fish taco with some kind of sauce.

I tried Guy Fieri's Tex Wasabi's Koi Fish Tacos
1 lime, juiced
1 T. tequila
1 t. ground cumin
1 t. salt
1 t. black pepper
12 oz. cod or firm white fish (we usually use mahi mahi, but I had salmon)
corn tortillas
canola oil
4 oz. tempura flour
8 oz. tempura batter prepared with cold water
6 oz. panko bread crumbs
1 c. shredded white cabbage
1/2 c. shredded red cabbage
3 T. chopped cilantro leaves
1/4 c. thinly sliced red onion


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:
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
Mix in a bowl and refrigerate for at least an hour to let the tastes blend. I didn't use the jalapeno because I'm a wimp.


Tequila lime aioli
3 T. tequila
1 lime, juiced
8 oz. sour cream
1/4 c. milk
2 t. minced garlic
1/2 t. ground cumin
2 T. minced cilantro leaves
salt and pepper
Mix and refrigerate for an hour.

The verdict: the tequila lime aioli is tart and tasty, but we noticed that the longer it sits, the stronger the tequila gets, so for the kids, it was a little too strong. 

Ken prefers the grilled fish over the tempura style, but we both agree that the slaw and pico de gallo are winners!

No comments:

Post a Comment