Copycat Rubio's Fish Tacos

Iron Woman's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 12 (1 -1 ½ ounce) cod , pieces
• 12 corn tortillas

BEER BATTER

• 1 cup flour
• 1 cup beer
• garlic powder (to taste)
• pepper (to taste)

WHITE SAUCE

• ½ cup mayonnaise
• ½ cup yogurt

SALSA

• 1 garlic clove , peeled and minced
• 6 tomatoes , ripe, peeled, seeded and diced
• ½ onion , minced
• 2 cilantro leaves , chopped, stems removed
• 2 jalapeno chiles , seeded and chopped
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• oil (for deep frying)

GARNISH

• 1 head green cabbage , shredded
• 1 lime , cut into wedges

Directions:

1. Mix flour with favorite spices such as garlic powder, red or black ground pepper.
2. Stir the flour mixture into the beer and mix until well blended.
3. 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.
4. Prepare salsa; reserve.
5. Put the vegetable oil into a deep skillet and bring to 375°F
6. Place fish in a single layer--do not let pieces touch each other.
7. Cook fish until batter is crispy and golden brown.
8. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
9. 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.

Reviews

[cookin'forusinTN]

I can't believe I am just now reviewing these. Absolutely delicious!!! My family like the platter clean so to speak. The only change I made was to use my own homemade salsa, otherwise I followed the recipe exactly. Now when I plan taco night for our house, I know that these have to be on the menu. Thanks.

[shimmerchk]

My husband is in the Navy and we have been stationed in San Diego twice and Rubios fish tacos are some of the things we miss most dearly about the area! I had high hopes for this recipe and was certainly not disappointed! I admit I did not fry my fish, so I can't vouch for the batter, but I marinated some orange rough filets, grilled them and served them with the salsa and white sauce and topped with shredded cabbage. I finished each taco with a slice of ripe avocado and a sprinkling of cilantro. I used plain greek yogurt for the white sauce and light mayo and found that it was a little thick and didn't have quite the "tang" of Rubio's recipe. So, I added some fresh lime juice and it was perfect! I didn't have quite enough fresh tomatoes for the salsa, so I threw in a can of Rotel, extra garlic, extra cilantro, fresh lime juice and 1 tsp of cumin. I used only one jalepeno, as we don't like it too spicy. It was the best salsa I have ever made and was astonishingly close to the way Rubio's tastes. The corn tortillas are a MUST, do not substitute flour or it won't be a "real" fish taco and won't taste the same. If your corn tortillas are on the thin side, do what ubio's does and double them up (stack two together and add fish and condiments on top, then fold) so your taco doesn't get too soggy and fall apart. My husband said these were BETTER than Rubio's! I thought they were quite good as well. Thanks for sharing!

[JordanL]

This appeared in a local newspaper a few years ago and I have made it ever since. Easy and delicious. Even my husband, who swore he would NEVER eat a fish taco, loves these!