Rubios Fish Taco Sauce Recipes

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.

GRILLED FISH TACOS WITH RUBIOS SAUCE

Steps:

• In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight. Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead. Wrap groups of 5 corn tortillas in aluminum foil. Place an oiled hinged fish grate onto a large plate. Transfer the fish from the marinade and place into the grate. (The plate underneath prevents the marinade from dripping). Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm. Set up a buffet with all of the fixings, the tortillas and the fish.

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 CHIPOTLE CREAM SAUCE

Steps:

• Mix all ingredients except chilies in a bowl.
• Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step).
• Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
• Serve on you favorite tacos.
• Be happy.