Rubio's Fish Tacos
Instead of using beef or chicken, try these succulent fish tacos that will have you licking your lips! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.
Yield
6 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
fish, cod
or favorite whitefish fillets (1-1/2 oz ea) |
*
|
| 12 | each |
flour tortillas
corn, as thick as possible, fresh |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
beer
|
|
| 1 | x |
garlic powder
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
yogurt, plain
|
|
| 1 | each |
garlic cloves
peeled, minced |
|
| 6 | each |
tomatoes
ripe, peeled, seeded, diced |
|
| ½ | each |
onions
minced |
|
| 2 | tablespoons |
cilantro
chopped, stems removed |
|
| 2 | each |
chipotle chili peppers
seeded, chopped, or jalapenos |
*
|
| 1 ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
cabbage
green, shredded |
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
fish, cod
or favorite whitefish fillets (1-1/2 oz ea) |
*
|
| 12 | each |
flour tortillas
corn, as thick as possible, fresh |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
beer
|
|
| 1 | x |
garlic powder
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
yogurt, plain
|
|
| 1 | each |
garlic cloves
peeled, minced |
|
| 6 | each |
tomatoes
ripe, peeled, seeded, diced |
|
| 0.5 | each |
onions
minced |
|
| 3E+1 | ml |
cilantro
chopped, stems removed |
|
| 2 | each |
chipotle chili peppers
seeded, chopped, or jalapenos |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
cabbage
green, shredded |
|
| 1 | each |
limes
cut into wedges |
|
Directions
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℉ (190℃). 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.
