Rubios Fish Tacos Recipes

COPYCAT RUBIO'S FISH TACOS

Copycat Rubio's Fish Tacos image

I found this recipe on the net and decided to share it with all of you. Fish tacos are very popular in the San Diego area. I serve these with Spanish rice or tortilla chips.

Provided by Iron Woman

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

12 (1 -1 1/2 ounce) cod, pieces
12 corn tortillas
1 cup flour
1 cup beer
garlic powder (to taste)
pepper (to taste)
1/2 cup mayonnaise
1/2 cup yogurt
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and diced
1/2 onion, minced
2 cilantro leaves, chopped, stems removed
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
oil (for deep frying)
1 head green cabbage, shredded
1 lime, cut into wedges

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.

Nutrition Facts : Calories 404.4, Fat 9.6, SaturatedFat 1.8, Cholesterol 33.3, Sodium 820, Carbohydrate 60.5, Fiber 9.5, Sugar 11.5, Protein 19.8

CLASSIC BAJA-STYLE FISH TACOS

Classic Baja-Style Fish Tacos image

The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.

Provided by Galley Wench

Categories Mexican

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 25

Ingredients

1 cup beer, plus
2 tablespoons beer (NOT DARK)
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried Mexican oregano
1/2 teaspoon fresh ground black pepper
2/3 cup mayonnaise
1/3 cup plain yogurt
1 tablespoon chopped chipotle chile, seeded
1 teaspoon adobo sauce (from chipotle can)
1 teaspoon Dijon mustard
1 teaspoon lime juice
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
8 cups vegetable oil, for deep-frying
1 cup all-purpose flour
1 lb cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
24 corn tortillas
finely shredded red cabbage
lime wedge
cilantro
fresh salsa
pico de gallo (Pico De Gallo)

Steps:

Make the Batter:.
Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
Transfer to a bowl and let stand, covered for 1 hour.
Make the Sauce:.
Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
Fry the Fish:.
Put a rack in middle of oven and preheat oven to 350°F.
Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
Repeat with the remaining fish (returning oil to 350 °F between batches).
Set pan of oil aside.
Heat the Tortillas and Refry The Fish:.
Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
With a slotted spoon, transfer to paper towels to drain again.
To Serve:.
Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
Serve with lime and salsa on the side.

Nutrition Facts : Calories 4538.8, Fat 442.4, SaturatedFat 57.8, Cholesterol 51.5, Sodium 1317.5, Carbohydrate 116.8, Fiber 11.2, Sugar 2.6, Protein 36.4

GRILLED FISH TACOS WITH RUBIOS SAUCE

GRILLED FISH TACOS WITH RUBIOS SAUCE image

Categories Fish

Yield serves 5

Number Of Ingredients 24

Ingredients

Fish Marinade:
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
1 1/2 pounds of firm fleshed white fish (striped bass, halibut, tilapia)
Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste
15 small corn tortillas
Fixings:
1 1/2 cups red cabbage, thinly chopped
2 avocados, sliced or 1 cup of your favorite guacamole
1 cup of fresh tomatoes, chopped or your favorite salsa
1 cup grated sharp cheddar cheese
1/2 cup cilantro, chopped

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.