Rubio's Fish Tacos

Course : Fish
Serves: 6
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12 fillets cod or favorite whitefish -- fillets (1-1/2 oz each
12 tortillas tortillas -- corn
-----beer batter-----
1 cup flour
1 cup beer
1 tablespoons garlic powder
1 teaspoon pepper
-----white sauce-----
1/2 cup mayonnaises
1/2 cup yogurt
1 clove garlic -- peeled and
6 medium tomatoes -- ripe, peeled, -- seeded and diced
1/2 medium Onion -- minced
2 tablespoons cilantro leaves -- chopped, stems removed
2 medium jalapeno chiles -- seeded and
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 Cup oil for deep frying
1 head cabbage -- green, shredded
1 medium lime -- cut into wedges

Preparation / Directions:

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 serve.

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