Tempura-battered cod is deep fried to absolute perfection for Guy's fish tacos served with tequila lime aioli and pico de gallo!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgdGet the recipe https://foodtv.com/3H10BgRSubscribe to Food Network http://foodtv.com/YouTubeWe know one thing is certain Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Koi Fish TacosRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 1 hr 20 minPrep: 15 minInactive: 1 hrCook: 5 minYield: 8 servingsIngredients1 lime, juiced1 tablespoon tequila1 teaspoon ground cumin1 teaspoon salt1 teaspoon black pepper12 ounces cod or firm white fish, cut in 1-inch piecesSixteen 8-inch corn tortillasCanola oil4 ounces tempura flour8 ounces prepared tempura batter made with cold water6 ounces panko bread crumbs1 cup shredded white cabbage1/2 cup shredded red cabbage3 tablespoons chopped cilantro leaves1/4 cup very thinly sliced red onionPico de Gallo, recipe followsTequila Lime Aioli, recipe followsPico de Gallo:4 Roma tomatoes, diced2 tablespoons chopped cilantro leaves1/2 red onion, minced1 teaspoon minced garlic1 jalapeno, seeded and minced1 lime, juicedSalt and pepperTequila Lime Aioli:3 tablespoons premium tequila1 lime, juiced8 ounces sour cream1/4 cup milk2 teaspoons minced garlic1/2 teaspoon ground cumin2 tablespoons minced cilantro leavesSalt and pepperDirectionsIn 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:In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.Tequila Lime Aioli:In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#GuyFieri #GuyBigBite #KoiFishTacosGuy Fieri's Koi Fish Tacos | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=z26UFb3jGlg