Fish: Rubio's Fish Tacos

posted by Linda in San Diego 01-24-103 1:05 PM

San Diego Union Tribune newspaper Food Section
Rubio's Fish Tacos

12 fillets of cod, pollack or a favorite white fish, about 1 1/2 oz each

Beer Batter:
1 cup flour
Garlic powder or ground red pepper or ground black pepper
1 cup beer
12 white corn tortillas

White Sauce:
1/2 cup mayonnaise
1/2 cup plain yoghurt

1 clove garlic, peeled & minced
6 ripe tomatoes, peeled, seeded & diced
1/2 onion, minced
2 tablespoons cilantro leaves, chopped, stems removed
2 jalapeno chilies, seeded & chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 head green cabbage, shredded
4 limes, cut into wedges
Oil for deep frying

Mix salsa ingredients and set aside. Mix white sauce ingredients and set aside.

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 it into batter.

Put vegetable oil into deep skillet and bring to 375 degrees. 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 following ingredients; fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve. Yields 6 servings.

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