Best Tequila Lime Aioli Recipes

Tex Wasabi's Koi Fish Tacos image

Provided by Guy Fieri

Time 1h20m

Yield 8 servings

Number Of Ingredients 32

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
Sixteen 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
Pico de Gallo, recipe follows
Tequila Lime Aioli, recipe follows
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

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.

Grilled Tequila Lime Fish Tacos image

Provided by Guy Fieri

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Steps:

For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

Tequila Lime Aioli image

Provided by barbara lentz

Categories Spreads

Time 1h15m

Number Of Ingredients 8