Rubio's Fish Tacos

Instead of using beef or chicken, try this succulent fish tacos that will have you licking your lips!

Yields:	6 servings
Rating:

	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

Reviews

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. Another vital element is the hot sauce. It's very easy to make and will kick up the flavor a bunch.
about 1 month ago by vivalapatch

Easy to make, delicious to eat!!
12 months ago by monker

Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.
over 2 years ago by trimbledw

Oh YES!!! A transplanted San Diegan to Atlanta, I miss my Rubios! Anyone have the recipe for their lobster tacos? How about Fin's shrimp tacos? I'm jonesing now! :-)
over 5 years ago by mmoin

these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT
over 5 years ago by puddin330

we have made this many times for large and small groups and they all come away fish taco lovers. one of our favorite recipes, it is the authentic Rubios recipe- we are also fans of Rubios as well.
over 7 years ago

Ingredients

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	flour, all-purpose
1	cup	beer
1	x	garlic powder	to taste
1	x	black pepper	to taste
1/2	cup	mayonnaise
1/2	cup	yogurt, plain
1	each	garlic clove	peeled, minced
6	each	tomatoes	ripe, peeled, seeded, diced
1/2	each	onion	minced
2	tablespoons	cilantro leaves	chopped, stems removed
2	each	jalapeno peppers	seeded, chopped
1 1/2	teaspoon	salt
1/4	teaspoon	black pepper
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.

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