Tacos with cabbage filling and battered cod

Votes: 1

How to Make - Cabbage-Stuffed Tacos with Battered Cod

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

This recipe features traditional Tex-Mex tacos with tempura-battered fish, which melds seamlessly with the other ingredients to create a juicy dish bursting with vibrant flavors and textures. Before frying, chunks of white fish are marinated for a few minutes in lime juice, tequila, and spices. They are then coated in tempura batter, coated with panko (Japanese breadcrumbs), and cooked in generous amounts of oil until crispy on the outside and juicy on the inside. Serve the tempura fish on tortillas with fresh cabbage, pico de gallo salsa, and tequila-lime aioli. Make the salsa and aioli ahead of time to allow them to marinate. Serve with a light beer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Taco

340 g cod fillet or other firm white fish, cut into 2 cm pieces.
Juice of 1 lime
1 tbsp tequila
1 tsp ground cumin
1 teaspoon of salt
1 teaspoon black pepper
16 corn tortillas, 20cm in diameter.
110 gr. tempura flour
220 g of tempura batter, prepared with cold water
170 gr. panko breadcrumbs
1 cup shredded white cabbage
0.5 cup shredded red cabbage
3 tbsp chopped cilantro leaves
1/4 cup thinly sliced red onion

Pico de Gallo

4 plum tomatoes, diced
2 tbsp chopped cilantro leaves
Half a red onion, chopped
1 teaspoon crushed garlic
1 jalapeño, seeded and finely chopped
Juice of 1 lime

Tequila Lime Aioli

3 tablespoons of tequila
Juice of 1 lime
220 g sour cream
1/4 cup milk
2 tsp. crushed garlic
0.5 tsp ground cumin
2 tablespoons chopped cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, cod, white cabbage, red cabbage, panko breadcrumbs, plum tomatoes, jalapeno pepper, lime juice, milk, sour cream, cumin, black pepper, aioli sauce, tequila

Cooking the dish according to the recipe:

In a medium bowl, combine lime juice, tequila, cumin, salt, and black pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Heat the tortillas on the grill or in a frying pan. Cover with a towel to keep them warm.

In a medium sized cauldron, heat canola oil to 175°C.
Remove the fish from the marinade, shake off any excess, dredge the pieces in flour, and dip them in cold tempura batter. Roll in panko breadcrumbs, pressing them onto the fish. Add the fish one by one to the oil, making sure the pieces don't touch. Fry for 4-5 minutes or until lightly golden. Transfer the cooked fish to paper towels to drain excess oil.
Mix the cabbage, cilantro, and onion. Stack 2 tortillas; place 1/8 of the fish on each stack. Top with the cabbage mixture, pico de gallo, and tequila-lime aioli. Serve immediately.

Recipe fish tacos.
Pico de Gallo:

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

Tequila Lime Aioli:

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