Tacos with cabbage filling and battered cod

Ingredients:

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

Preparation:

1. 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.
2. Heat the tortillas on the grill or in a frying pan. Cover with a towel to keep them warm.
3. In a medium sized cauldron, heat canola oil to 175°C.
4. 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.
5. 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.
6. 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.