Tuesday, September 28, 2010

Rubio's Fish Tacos

Remember back in May when we had lunch at Rubio's with the founder, Ralph Rubio? That was our first time ever eating at Rubio's and since then we have been frequent visitors. We fell in love with their fish tacos. We learned many secrets about Rubio's from the man himself, so we were able duplicate his fish taco recipe! It was so darn good. I am still thinking about it! Yum!


4 fish fillets (we used Cod), sliced into sticks
12 corn tortillas

1 1/4 cups flour
1 bottle beer (we used non-alcoholic)
1 tablespoon garlic powder
1 tablespoon oregano
salt and pepper

Heat oil to 350 in deep pan. Whisk together flour, beer and seasonings. Dip fish into beer batter. Then drop into oil. Fry until golden brown. Remove from oil.

cabbage, shredded
limes, cut into wedges (one wedge per taco)

White sauce:
1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 chipotle pepper, chopped
1/2 teaspoon adobo sauce

Mix well.

Now begin to layer. Start with tortilla, then add sauce, fish, cabbage, cilantro and lime (we always top with a little extra sauce). Enjoy! 


anniebakes said...

my husband and sons are die hard fisherman so I ma going to save this recipe to make when we have fresh walleye!! yumm


Pam said...

They look delicious; that is a great photo! And the white sauce is a perfect topping. I just made fish tacos for the first time not too long ago and was amazed with how good they are. I will be trying your sauce. Thanks!

Jennifurla said...

Rubios was my first meal when I moved to SOCal, thanks for sharing

Chef Bee said...

My daughter loves fish tacos. Thanks for your twist.

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