Copycat Rubio's Fish Tacos Recipe #209454
I found this recipe on the net and decided to share it with all of you. Fish tacos are very popular in the San Diego area. I serve these with Spanish rice or tortilla chips.
by Iron Woman
40 min | 15 min prep
SERVES 6
- 12 (1-1 1/2 ounce) cod, pieces
- 12 corn tortillas
BEER BATTER
- 1 cup flour
- 1 cup beer
- garlic powder (to taste)
- pepper (to taste)
WHITE SAUCE
- 1/2 cup mayonnaise
- 1/2 cup yogurt
SALSA
- 1 garlic clove, peeled and minced
- 6 tomatoes, ripe, peeled, seeded and diced
- 1/2 onion, minced
- 2 cilantro leaves, chopped, stems removed
- 2 jalapeno chiles, seeded and chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- oil (for deep frying)
GARNISH
- 1 head green cabbage, shredded
- 1 lime, cut into wedges
- Mix flour with favorite spices such as garlic powder, red or black ground pepper.
- Stir the flour mixture into the beer and mix until well blended.
- Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
- Prepare salsa; reserve.
- Put the vegetable oil into a deep skillet and bring to 375°F
- Place fish in a single layer--do not let pieces touch each other.
- Cook fish until batter is crispy and golden brown.
- Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
- To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
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5 stars