COPYCAT RUBIO'S FISH TACOS
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
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
RUBIOS FISH TACO RECIPE RECIPE - (4.6/5)
Provided by Treebs
Number Of Ingredients 22
Steps:
- First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter.
RUBIO'S FISH TACOS RECIPE
Provided by gstark
Number Of Ingredients 23
Steps:
- First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter. Heat the oil in a pan - when a cube of bread floats to the top, it's ready. Dip each piece of fish into the batter and fry until the batter is golden and crispy. Cook the fish in one layer or it might 'steam' and the batter may go soggy. Heat the tortillas in a lightly oiled pan until they are soft and hot. Assemble as follows:- Lay the tortilla on a plate and layer the fish, sauce, salsa and cabbage - squeeze the lime juice over it all and then fold the tortilla over the filling. This is wonderful - not living in the US, I had never heard of Rubios fish taco recipe, but I've tried this now and it's fantastic. I'll most certainly be cooking it again...
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