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

SAN FELIPE FISH TACOS



San Felipe Fish Tacos image

Our favorite fish tacos! The white sauce adds a delightful element to the tacos. Recipe was published in our local newspaper as the fish taco recipe from Rubios Baja Grill, San Diego, CA. When we lived there Rubios was our favorite place for a quick bite to eat.

Provided by Koriander

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
1/4 teaspoon garlic (fresh chopped or powder)
1/4 teaspoon black pepper
1 dash red cayenne pepper, according to preference
1 cup beer
1/4 cup mayonnaise
1/2 cup plain yogurt
1 3/4 lbs cod fish fillets
1 tablespoon lemon juice, freshly squeezed
1 small green cabbage head, finely shredded
2 limes, ripe, cut into squeezable wedges
12 corn tortillas
1/4 cup canola oil (approx. measurement. Add more if needed)

Steps:

  • Mix together the white sauce and set aside.
  • Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter).
  • Mix together beer batter ingredients.
  • Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees).
  • Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown.
  • Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier.
  • Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side).
  • On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.

Nutrition Facts : Calories 473.6, Fat 15.7, SaturatedFat 2, Cholesterol 62.2, Sodium 196.2, Carbohydrate 51.4, Fiber 7, Sugar 6.8, Protein 31.4

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