This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Rubio'S Fish Tacos

x

Ingredients
12
each
cod, or favorite whitefish fillets (1-1/2 oz ea)
12
each
tortillas, corn, as thick as possible, fresh
1

oil for deep frying
 
 

BEER BATTER:


1
cup
flour
1
cup
beer
1

garlic powder, to taste
1

pepper, to taste
 
 

 
 

WHITE SAUCE:


1/2
cup
mayonaise
1/2
cup
yogurt
 
 

 
 

SALSA:


1
each
garlic clove, peeled, minced
6
each
tomatoes, ripe, peeled, seeded, diced
1/2
each
onion, minced
2
tablespoon
cilantro leaves, chopped, stems removed
2
each
jalapeno chiles, seeded, chopped
1 1/2
teaspoon
salt
1/4
teaspoon
pepper
 
 

 
 

GARNISH:


1
each
cabbage, green, shredded
1
each
lime, 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 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.

How To make Rubio'S Fish Tacos's Videos

Relevant Articles

Menu