Rubio's Baja Grill® Fish Taco
You'll probably have a bit more white sauce than needed. Just cover and refrigerate for 2-3 days, I know I'm a bit cautious. We live with the 3 day rule in our house. After three days if it hasn't been eaten it gets tossed.
This recipe has a lot of components: The fish and batter, Rubio's white sauce, Rubio's fresh salsa, and their guacamole, but it is all pretty simple and quick. Well worth it for the fan of Rubio's.
Source of recipes Rubio's Baja Grill
Fish Taco Ingredients:
12 corn tortillas, the thicker, the better
Fish, pollock or cod,cut into 1-1/2-oz. strips
Fish, pollock or cod,cut into 1-1/2-oz. strips
flour for dredging fish
Beer Batter:
1 Cup all purpose flour
1 Cup beer
1/2 teaspoon Garlic powder
1/8-1/4 teaspoon Black Pepper
Corn oil
White Sauce:
3/4 cup Mayonnaise
3/4 cup Plain Yogurt
Salsa Fresca:
1 Large Tomato, diced
1 Medium Yellow onion, diced
Cliantro, chopped
1-2 Jalapeño peppers, deseeded and chopped
Salt
Guacamole:
Avocado, mashed
Garlic salt, to taste
Lemon, to taste
Garnish:
1/2 head cabbage, shredded
1/3 quart white sauce
Fresh lime, quartered
Beer Batter:
Mix batter ingredients together and let sit 10-15 minutes.
For fish tacos:
Wash fish gently in lightly salted water and dry completely. Heat 2 inches of oil in a skillet to 375 degrees (or use a deep-fryer).
Lightly dredge fish in flour; shake off excess.
Dip fish in beer batter, then place in hot oil. Fry until golden brown and cooked through, approximately 4 minutes.
Heat tortillas on flat, very hot skillet. Place fried fish on tortilla. Add white sauce, salsa, cabbage, cheese, guacamole and a squeeze of lime.
White Sauce:
Mix mayonnaise and yogurt together in a small bowl and refrigerate to chill until ready to use.
Salsa Fresca:
Combine ingredients. Place in refrigerator 1 hour prior to use. This will allow flavors to combine.
Guacamole:
Mash avocado in bowl and mix in remaining ingredients.
Place avocado pit in bowl, this will help prevent guacamole from becoming discolored.
Makes 1 dozen.
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