Tequila Lime Aioli Recipes

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LIME AIOLI



Lime Aioli image

This Lime Aioli is super easy to make and so refreshing with a good dose of lime juice & zest. Done in just 5 minutes it's the perfect pairing for any type of seafood dish (clams! barbecued shrimp! calamari! fish tacos!) and a must-have side for paella.

Provided by Emmeline Kemperyd

Categories     Sauce

Time 5m

Number Of Ingredients 6

2 egg yolks
1 garlic clove (minced)
2 tsp French Dijon mustard
1 lime (zest and juice)
¼ tsp salt
1⅓ cup vegetable oil (neutral)

Steps:

  • Place all ingredients except vegetable oil in a food processor or bowl with high sides. Mix together.
  • Start adding the vegetable oil very slowly. Once you've added a bit and the aioli is starting to look creamy, you can add it a bit faster. The sauce is ready once all oil has been mixed in. Taste test, and adjust seasoning as desired.

Nutrition Facts : Calories 453 kcal, Carbohydrate 1 g, Protein 1 g, Fat 52 g, SaturatedFat 41 g, Cholesterol 65 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED TEQUILA LIME FISH TACOS



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.

TEX WASABI'S KOI FISH TACOS



Tex Wasabi's Koi Fish Tacos image

Provided by Guy Fieri

Categories     main-dish

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.

REAL AIOLI



Real Aioli image

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed

Steps:

  • Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g

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

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

ROASTED GARLIC AND LIME AIOLI



Roasted Garlic and Lime Aioli image

Make and share this Roasted Garlic and Lime Aioli recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 55m

Yield 1 1/4 Cups

Number Of Ingredients 8

2 large garlic, bulbs
2 teaspoons olive oil
1 cup mayonnaise
1 teaspoon lime rind, grated
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped fresh
1/2 teaspoon salt
1/4 teaspoon hot sauce

Steps:

  • Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
  • Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.

Nutrition Facts : Calories 810.3, Fat 70, SaturatedFat 10.2, Cholesterol 48.9, Sodium 2293.9, Carbohydrate 48.5, Fiber 0.2, Sugar 12.5, Protein 2.1

CHIPOTLE-LIME AIOLI



Chipotle-Lime Aioli image

Delicious served over feesh. (Fish, but I can't seem to pronounce it correctly.) Serving size is estimated.

Provided by Sandi From CA

Categories     Sauces

Time 2m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
1 tablespoon pureed chipotle chile
2 tablespoons water
1/2 lime, juice of
1 garlic clove, minced
1/2 teaspoon fresh cilantro, chopped
1 pinch salt

Steps:

  • In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.

Nutrition Facts : Calories 155.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 304.9, Carbohydrate 10.1, Fiber 0.1, Sugar 2.7, Protein 0.4

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