Rubio's Fish Tacos Recipe

Name: Rubio's Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each fish, cod or favorite whitefish fillets (1-1/2 oz ea); 12 each flour tortillas corn, as thick as possible, fresh; 1 x vegetable oil for deep frying; 1 cup flour, all-purpose; 1 cup beer; 1 x garlic powder to taste; 1 x black pepper to taste; 1/2 cup mayonnaise; 1/2 cup yogurt, plain; 1 each garlic cloves peeled, minced; 6 each tomatoes ripe, peeled, seeded, diced; 1/2 each onions minced; 2 tablespoons cilantro chopped, stems removed; 2 each chipotle chili peppers seeded, chopped, or jalapenos; 1 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 each cabbage green, shredded; 1 each limes cut into wedges

Servings: persons

12 each fish, cod or favorite whitefish fillets (1-1/2 oz ea)
12 each flour tortillas corn, as thick as possible, fresh
1 x vegetable oil for deep frying
1 cup flour, all-purpose
1 cup beer
1 x garlic powder to taste
1 x black pepper to taste
1/2 cup mayonnaise
1/2 cup yogurt, plain
1 each garlic cloves peeled, minced
6 each tomatoes ripe, peeled, seeded, diced
1/2 each onions minced
2 tablespoons cilantro chopped, stems removed
2 each chipotle chili peppers seeded, chopped, or jalapenos
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 each cabbage green, shredded
1 each limes cut into wedges

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.
4
Be sure fish is completely dry before dipping into batter.
5
Prepare salsa; reserve.
6
Put the vegetable oil into a deep skillet and bring to 375F (190C).
7
Place fish in a single layer -do not let pieces touch each other.
8
Cook fish until batter is crispy and golden brown.
9
Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
10
To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage.
11
Top it off with a squeeze of lime.
12
Fold tortilla over to serve.

1783

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 each fish, cod or favorite whitefish fillets (1-1/2 oz ea), 12 each flour tortillas corn, as thick as possible, fresh, 1 x vegetable oil for deep frying, 1 cup flour, all-purpose, and more.

Yes, Rubio's Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rubio's Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions