Copycat Rubio's Fish Tacos |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
12 (1 -1 1/2 ounce) cod, pieces |
12 corn tortillas |
1 cup flour |
1 cup beer |
garlic powder (to taste) |
pepper (to taste) |
1/2 cup mayonnaise |
1/2 cup yogurt |
1 garlic clove, peeled and minced |
6 tomatoes, ripe, peeled, seeded and diced |
1/2 onion, minced |
2 cilantro leaves, chopped, stems removed |
2 jalapeno chiles, seeded and chopped |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
oil (for deep frying) |
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.
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