Tex Wasabi's Koi Fish Tacos

• 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
• 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
• 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

1. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly.
2. Add the fish and toss to coat.
3. Marinate for 10 minutes.
4. Warm tortillas on grill or pan.
5. Cover with a towel to keep warm.
6. In a medium Dutch oven, heat the canola oil to 350 degrees F.
7. Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter.
8. Roll in panko bread crumbs, pressing panko onto fish.
9. One by one add fish to oil, making sure to keep the fish pieces separated.
10. Fry for 4 to 5 minutes, or until light golden brown.
11. Remove and drain on paper towels.
12. Mix cabbage, cilantro and onion.
13. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli.
14. Serve immediately.
15. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
16. In small bowl, combine all ingredients and chill for 1 hour.
17. Season with salt and pepper, to taste.

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Taken from www.foodnetwork.com/recipes/guy-fieri/tex-wasabis-koi-fish-tacos-recipe.html (may not work)