Rubios Fish Taco

By gstark

Ingredients

• 12 Cod or favorite whitefish
• -fillets (1-1/2 oz ea.)
• 12 Tortillas, corn, as
• -thick/fresh as possible
• ------------BEER BATTER-----------------
• 1 c Flour
• 1 c Beer
• Garlic powder, pepper to
• -taste
• ------------WHITE SAUCE-----------------
• 1/2 c Mayonaise
• 1/2 c Yogurt
• ---------------SALSA--------------------
• 1 Garlic clove, peeled and
• -minced
• 6 Tomatoes, ripe, peeled,
• -seeded and diced
• 1/2 Onion, minced
• 2 tb Cilantro leaves, chopped,
• -stems removed
• 2 Jalapeno chiles, seeded and
• -chopped
• 1 1/2 ts Salt
• 1/4 ts Pepper
• Oil for deep frying
• --------------GARNISH-------------------
• 1 Head cabbage, green,
• -shredded
• 1 Lime, cut into wedges

Details

Adapted from ichef.com

Preparation

Step 1

Instructions

1. 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.


2. Prepare salsa; reserve.


3. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.


4. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.


5. 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.