Halibut Tacos with Peach Salsa

Halibut Tacos with Peach Salsa


Ingredients

* 1 pound halibut
* 1 packet (1-ounce) hot taco seasoning mix
* 2 cups mild chunky salsa
* 1 cup frozen peach slices, thawed and chopped
* 1 teaspoon ground allspice
* 8 supersized yellow corn tortillas, warmed
* 1 package (8-ounce) coleslaw mix

Directions

Set up the grill for direct cooking over medium heat and oil the grates.

Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.

Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.

Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.

Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

Tex Wasabi's Koi Fish Tacos

Tex Wasabi's Koi Fish Tacos

Recipe courtesy Guy Fieri

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
5 min

Level:
Easy

Serves:
8 servings

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

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.
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.