Rubios Fish Taco Recipe Recipe 465

COPYCAT RUBIO'S FISH TACOS

Steps:

• 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 375°F
• 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.

RUBIOS FISH TACO RECIPE RECIPE - (4.6/5)

Steps:

• First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter.

RUBIO'S FISH TACOS RECIPE

Steps:

• First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter. Heat the oil in a pan - when a cube of bread floats to the top, it's ready. Dip each piece of fish into the batter and fry until the batter is golden and crispy. Cook the fish in one layer or it might 'steam' and the batter may go soggy. Heat the tortillas in a lightly oiled pan until they are soft and hot. Assemble as follows:- Lay the tortilla on a plate and layer the fish, sauce, salsa and cabbage - squeeze the lime juice over it all and then fold the tortilla over the filling. This is wonderful - not living in the US, I had never heard of Rubios fish taco recipe, but I've tried this now and it's fantastic. I'll most certainly be cooking it again...

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.

FISH TACOS

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

FISH TACOS ULTIMO

Steps:

• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
• Preheat grill for medium heat and lightly oil the grate.
• Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
• Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!