Wasabi And Lime Aioli Food

TEX WASABI'S KOI FISH TACOS

Tex Wasabi's Koi Fish Tacos image

Provided by Guy Fieri

Time 1h20m

Yield 8 servings

Number Of Ingredients 32

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
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.

WASABI AIOLI SAUCE

Wasabi Aioli Sauce image

With only 3 simple ingredients, you can make this EASY Wasabi Aioli! Great as a dipping sauce, a sandwich spread or even alongside sushi!

Provided by Jessica Formicola

Categories Condiment Sauce

Time 5m

Number Of Ingredients 3

Ingredients

1 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon soy sauce

Steps:

Combine all ingredients in a small mixing bowl, whisk well.
Chill for 30 minutes before serving.
If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 1529 kcal, Carbohydrate 2 g, Protein 3 g, Fat 168 g, SaturatedFat 26 g, Cholesterol 94 mg, Sodium 1758 mg, Sugar 4 g, ServingSize 1 serving

SOY WASABI MAYONNAISE

Soy Wasabi Mayonnaise image

Provided by Marcela Valladolid

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup homemade or store-bought mayonnaise
2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon wasabi paste
1 teaspoon grated ginger

Steps:

In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

WASABI AND LIME AIOLI

Wasabi and Lime Aioli image

From the Closet Cooking Blog. This would be so good on many things! Salmon, turkey burgers, fried calamari...

Provided by dicentra

Categories < 15 Mins

Time 5m

Yield 1/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup mayonnaise
1 teaspoon wasabi paste
1/2 lime (juice)

Steps:

Mix everything together well.

LIME AIOLI

Lime Aioli image

Aioli tastes terrific on everything from potato sides to fish entrées. And this version-made with fresh lime zest and juice-is a cinch to make.

Provided by My Food and Family

Categories Home

Time 5m

Yield 16 servings, 1 Tbsp. each

Number Of Ingredients 4

Ingredients

3/4 cup MIRACLE WHIP Dressing
2 tsp. lime zest
2 Tbsp. fresh lime juice
1-1/2 tsp. grated garlic

Steps:

Combine ingredients.

Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 0 g

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