Tex Wasabi's Koi Fish Tacos

Happy Cinco de Mayo!!! Yes, I know it's officially over but this is what we made for dinner on Cinco de Mayo. We love Asian, Mexican, and Seafood. This combines them all. I believe that Guy Fieri makes this at one of his restaurants, Tex Wasabi, hence the name. It says to let the Pico and Aioli chill in the fridge for an hour...not necessary. It may be a great idea if you have the time but we were hungry! hehe.

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

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

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

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Taco 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

Taco 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.

Tex-Mex Egg Rolls

When we made this recipe, we only made half of what it called for. Trust me, half is still a pound of meat plus other ingredients. Oh! A great thing to dip these egg rolls into is SALSA!!! Trust me. It's fabulous!

Ingredients:
2 lb lean ground chuck
2 medium chopped onions
2 minced garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon black pepper
3 (4 oz) cans diced green chilies
4 cups shredded longhorn cheese (we used cheddar)
1 package egg roll wrappers
2 tablespoons flour
2 tablespoons water
oil for deep frying (we just use our deep fryer =) )

Directions:
1. In a medium skillet, brown beef over medium heat. Drain off the fat and return to heat.
2. Add onions, garlic, salt, oregano, cumin, and black pepper to browned beef. Continue cooking over medium heat until onion is transparent. Remove from heat.
3. Stir in green chilies and shredded cheese, stirring until thoroughly combined and until cheese is completely melted. Set aside.
4. Mix together flour and water to make a paste for sealing the egg rolls. Set aside.
5. Wrap the egg rolls with 1/4 cup of filling mixture per egg roll. (see picture)
6. Use the flour paste to seal the egg roll's last flap.

Traditional Egg Rolls

This is a Better Homes and Gardens recipe. It is by far the best traditional egg roll recipe that we have found. I will have to put up a Tex-Mex egg roll recipe later.

ingredients

• 2  tablespoons water
• 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1/2  teaspoon cornstarch
• 1/8  teaspoon ground red pepper
• 1/8  teaspoon black pepper
• 1  tablespoon cooking oil
• 2  cloves garlic, minced
• 2  teaspoons grated fresh ginger
• 2  cups finely chopped Chinese cabbage or cabbage
• 4  green onions, thinly sliced (1/2 cup)
• 8  ounces lean ground pork
• 1  4-ounce can mushroom stems and pieces, drained and finely chopped
•   Cooking oil or shortening for deep-fat frying
• 12  egg roll wrappers 
•   Sweet-and-Sour Dipping Sauce (see Recipe Center), Chili Dipping Sauce (see Recipe Center) or Chinese Mustard Sauce ( see Recipe Center)
•   Chinese Mustard Sauce (see Recipe Center)

directions

1. For sauce, stir together the water, sherry, soy sauce, cornstarch, red pepper, and black pepper. Set aside. Pour the 1 tablespoon oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and ginger in hot oil for 15 seconds. Add regular cabbage (if using) and green onions. Stir-fry for 1-1/2 to 2-1/2 minutes or until crisp-tender. Remove vegetables. Add the ground beef or pork; stir-fry for 2 to 3 minutes or until no pink remains. Drain off fat. Push meat from the center of the skillet. Stir sauce. Add sauce to the center of the skillet. Cook and stir until thickened and bubbly. Add cooked vegetables, mushrooms, and, if using, Chinese cabbage. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Remove from skillet; cool.

2. In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F.

3. Meanwhile, place the egg roll wrapper with a point toward you. Spoon 2 teaspoons filling just below the center. Fold the bottom point over the filling. Then tuck it under the filling. Roll the wonton wrapper once to cover the filling, leaving about 1 inch unrolled at the top of the wrapper. Moisten the right hand corner of the wrapper with a little water. Grasp the right and left-hand corners of the wrapper. Bring these corners toward you, below the filling. Overlap the left-hand and right-hand corners. Press the corners together securely to seal. This step is pictured.

4. Fry egg rolls, a few at a time, in hot oil for 1 to 2-1/2 minutes or until golden brown, turning once. Remove from oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining food. Serve warm with Sweet-and-Sour Dipping Sauce, Chili Dipping Sauce, or Chinese Mustard Sauce. Makes 12 appetizer servings.

nutrition facts

• Servings Per Recipe 12 appetizer servings
 
• Calories 210, 
• Total Fat (g) 14, 
• Saturated Fat (g) 2, 
• Cholesterol (mg) 15, 
• Sodium (mg) 307, 
• Carbohydrate (g) 16, 
• Protein (g) 6,
• Percent Daily Values are based on a 2,000 calorie diet