Copycat Rubios Fish Tacos Recipes

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COPYCAT RUBIO'S FISH TACOS



Copycat Rubio's Fish Tacos image

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.

Provided by Iron Woman

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

12 (1 -1 1/2 ounce) cod, pieces
12 corn tortillas
1 cup flour
1 cup beer
garlic powder (to taste)
pepper (to taste)
1/2 cup mayonnaise
1/2 cup yogurt
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)
1 head green cabbage, shredded
1 lime, cut into wedges

Steps:

  • 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.

Nutrition Facts : Calories 404.4, Fat 9.6, SaturatedFat 1.8, Cholesterol 33.3, Sodium 820, Carbohydrate 60.5, Fiber 9.5, Sugar 11.5, Protein 19.8

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