Tequila Lime Aioli Recipes
TEX WASABI'S KOI FISH TACOS
Steps:
- 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.
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
- In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
TEQUILA LIME AIOLI
We love this on fish tacos.
Provided by barbara lentz
Categories Spreads
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together. Chill 1 hour
SPICY GARLIC-LIME FISH SAUCE
Steps:
- In a small jar add the Thai chilies and garlic. Then add the fish sauce, lime juice, 1 to 2 tablespoons of water and brown sugar. Mix until the sugar is dissolved. Secure an airtight lid. For the best flavor, refrigerate for 2 hours before using.
FISH TACOS
Number Of Ingredients 0
Steps:
- 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.In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 295
COD FISH TACOS
Number Of Ingredients 0
Steps:
- 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.In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 295
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- Add all ingredients to the fitted bowl of your food processor. Purée in 15 second increments until completely combined.
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