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The Talon House

Rubio's Fish Tacos


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Rubio's Fish Tacos

Ingredients (6 servings)

12 Cod or favorite whitefish fillets (1-1/2 oz ea.)

12 Tortillas, corn, as thick/fresh as possible


1 c Flour

1 c Beer

Garlic powder, pepper to taste


1/2 c Mayonaise

1/2 c Yogurt


1 Garlic clove, peeled and minced

6 Tomatoes, ripe, peeled, seeded and diced

1/2 Onion, minced

2 tb Cilantro leaves, chopped, stems removed

2 Jalapeno chiles, seeded and chopped

1 1/2 ts Salt

1/4 ts Pepper

Oil for deep frying


1 Head cabbage, green, shredded

1 Lime, cut into wedges


Calories per serving: Number of Servings: 0 Fat grams per serving:

Approx. Cook Time: Cholesterol per serving: Marks:


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 375F. 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


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