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.
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.
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1 1/2 teaspoons salt
- 1 cup flour
- pepper (to taste)
- 1 cup beer
- 1/2 onion minced
- garlic powder (to taste)
- 1 lime cut into wedges
- 12 corn tortillas
- 1/2 cup yogurt
- oil (for deep frying)
- 12 pieces
- 1 garlic clove peeled and minced
- 6 tomatoes ripe, peeled, seeded and diced
- 2 cilantro leaves chopped, stems removed
- 2 jalapeno chiles seeded and chopped
- 1 head green cabbage shredded
- Carbohydrate 70.747526404107 g
- Cholesterol 8.22500000591745 mg
- Fat 8.96785376798674 g
- Fiber 9.5052081852072 g
- Protein 7.91945917990729 g
- Saturated Fat 1.55446506139928 g
- Serving Size 1 1 serving(s) (463g)
- Sodium 235.741379501929 mg
- Sugar 61.2423182188998 g
- Trans Fat 5.90556794508559 g
- Calories 385 calories
Step-by-step
- 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 degrees 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.
My Delicious Take on Rubio's Fish Tacos
As a busy working mom, I'm always on the lookout for quick, delicious, and satisfying meals. My family loves fish tacos, and Rubio's is our go-to place for a tasty treat. However, with grocery costs rising, I decided to try my hand at recreating their famous fish tacos at home. And let me tell you, the results were surprisingly amazing! Not only did they taste incredible, saving a trip to Rubio's saved me time and money, a real win-win in my busy life. The secret is in the fresh ingredients and the simple yet flavorful batter. I've tweaked the recipe a bit to make it even more kid-friendly and to suit my own preferences, and I'm so excited to share it with you!
The first thing I learned is that the key to a truly great fish taco is the freshness of the ingredients. I always make sure to buy the freshest fish I can find, and I don't skimp on the toppings either. My homemade salsa is bursting with flavor, and the creamy white sauce is the perfect complement to the crispy fish. The cabbage adds a nice crunch, and a squeeze of lime at the end brings it all together. It's a simple combination, but the flavors are incredibly vibrant. I've noticed my kids actually eat more vegetables when incorporated cleverly in dishes like this – sneaking in the goodness is half the battle! There’s no better feeling than knowing I am serving my family a healthy, delicious meal made from scratch.
Making the fish tacos is surprisingly easy. The batter comes together in minutes, and the frying process is quick and straightforward. I usually double the recipe so I can have leftovers for lunch the next day. These fish tacos are so versatile; they are perfect for a casual weeknight dinner, a fun weekend lunch, or even a party appetizer. I’ve even found success adapting the recipe using cod or other white fish when mahi-mahi isn’t available. And if deep-frying isn't your thing, you can easily bake or pan-fry the fish instead. The recipe is easily adaptable to suit your preferred cooking style and dietary restrictions – baking ensures a healthy alternative that still delivers those delicious, crispy flavors.
Beyond the recipe itself, the experience of making these tacos is a cherished one for our family. It’s a chance to connect, to teach my children about cooking, and to create lasting memories together in the kitchen. And as a bonus, it gives me a sense of accomplishment, knowing I made something delicious from scratch. The smiles on their faces as they take their first bite are priceless and make all the effort entirely worthwhile. So, grab your aprons, gather your ingredients, and get ready to experience the joy of making these amazing Copycat Rubio's Fish Tacos. Your family will thank you!
This recipe is more than just a meal; it's a reminder that even amidst the chaos of everyday life, there's always time for something delicious and fulfilling. It's a celebration of simple ingredients transformed into a culinary masterpiece, and a testament to the power of home-cooked food to bring people together. The satisfaction of creating something so tasty and so beloved by my family is the best reward of all. It's a tradition I hope to continue for many years to come, creating memories and delicious food simultaneously.
The best part? Cleaning up is a breeze! My trick? I line my baking sheet with parchment paper before cooking, which makes cleanup a snap. I encourage everyone to give this recipe a try, and I am confident you’ll fall in love with it as much as my family has.
