Halibut Fish Tacos (Rubios Style) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yum! Ingredients:
12 corn tortillas |
1/2 cup salad dressing, kraft mayo fat free mayonnaise dressing |
1/2 cup fat free yogurt |
1 garlic clove, peeled and minced |
6 tomatoes, seeded and diced |
1/2 onion, minced |
2 tablespoons cilantro leaves, chopped |
1 1/2 teaspoon salt |
1/4 teaspoon pepper |
1 head cabbage, green, shredded |
2 tablespoons lime juice |
Directions:
1. 12 Cod or favorite whitefish
2. -fillets (1-1/2 oz ea.)
3. 12 Tortillas, corn, as
4. -thick/fresh as possible
5. -BEER BATTER-
6. 1 c Flour
7. 1 c Beer
8. Garlic powder, pepper to
9. -taste
10. -WHITE SAUCE-
11. 1/2 c Mayonaise
12. 1/2 c Yogurt
13. -SALSA-
14. 1 Garlic clove, peeled and
15. -minced
16. 6 Tomatoes, ripe, peeled,
17. -seeded and diced
18. 1/2 Onion, minced
19. 2 tb Cilantro leaves, chopped,
20. -stems removed
21. 2 Jalapeno chiles, seeded and
22. -chopped
23. 1 1/2 ts Salt
24. 1/4 ts Pepper
25. Oil for deep frying
26. -GARNISH-
27. 1 Head cabbage, green,
28. -shredded
29. 1 Lime, cut into wedges
30. Instructions
31. 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.
32. Prepare salsa; reserve.
33. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer-do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
34. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
35. 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.
36. Source: Bill Segui, FidoNet Cooking Echo.
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