COPYCAT RUBIO'S FISH TACOS
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
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
BAJA FISH TACOS
These authentic crispy baja fish tacos are so delicious! They remind us of the ones served at Rubios restaurant. These tacos are leveled up with all of the garnishes and fixings; serve them with pico de gallo, white sauce, cabbage, and avocado for the perfect fish taco!
Provided by Whitney Wright
Categories Main Course
Time 1h2m
Number Of Ingredients 25
Steps:
- In a medium bowl whisk the ingredients for the fish taco white sauce. Cover and refrigerate.
- Prep the garnishes, make pico de gallo, shred the cabbage, chop the cilantro. (Cut the avocado right before serving).
- Slice the fish into ¾" wide by 4" inches long pieces. It's ok if your pieces are slightly thinner. Pat the fish dry with a paper towel (you want the fish quite dry so that the batter will stick!)
- In a large bowl whisk the crushed ritz crackers, flour, breadcrumbs, baking powder, chili powder, cumin, salt, garlic powder, onion powder, and cayenne. Stir in the egg and 7 UP until the batter is combined.
- Gently stir the sliced fish into the fish taco batter. Gently mix the fish so that all sides are coated in the batter.
- Place a large skillet (I used my 12 inch pan) over medium heat. Add enough vegetable oil to fill the pan 1 inch deep. Heat the oil to 375°F.
- When the oil is hot place the strips of battered fish in the oil, working in batches. Fry until golden, flipping halfway through until cooked on both sides (about 2 minutes per side). Transfer to a paper towel lined plate.
- Warm the tortillas by microwaving a few at a time. Place them between damp paper towels and microwave for 30-45 seconds. Keep them warm by covering with a towel. You can also heat a few teaspoons of oil in a frying pan over medium heat. Fry each tortilla until warm and golden. You don't want to cook too long because you don't want the tortilla to be crispy, just warmed through.
- Add the cooked fish to a tortilla, top with shredded cabbage, pico de gallo, chopped cilantro, squirt of lime juice, fresh avocdo, and drizzle of the fish taco white sauce.
Nutrition Facts : Calories 420 kcal, Carbohydrate 43 g, Protein 22 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 1250 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
BAJA BEER BATTERED FISH TACOS // RUBIOS COPYCAT
Crispy, tender, and flavorful battered fish - topped with Baja white sauce, cabbage, and salsa. These beer battered fish tacos will put your favorite restaurant tacos to shame.
Provided by Kadee & Desarae
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Combine 1 cup flour, baking soda, egg, garlic salt, and pepper in a medium bowl. Add beer. Whisk until combined.
- Dust each piece of fish using the 1/2 flour. Dip in batter and make sure fish is completely coated.
- Heat oil to 375 degrees. Deep fry fish for a few minutes on each side - until golden brown. Transfer to a paper towel to drain.
- Combine yogurt and mayo in a small bowl and stir to combine.
- Assemble tacos by layering white sauce, fish, cabbage, and red salsa in a corn tortilla. Serve with lime and cilantro.
Nutrition Facts : ServingSize 1 taco, Calories 393 kcal, Carbohydrate 33 g, Protein 6 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 950 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 20 g
RUBIO'S CHIPOTLE CREAM SAUCE
Make and share this Rubio's Chipotle Cream Sauce recipe from Food.com.
Provided by Spgty21
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 174.2, Fat 15.5, SaturatedFat 4.8, Cholesterol 22.6, Sodium 233, Carbohydrate 8.8, Fiber 0.2, Sugar 3.2, Protein 1
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.
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