Rubio's Fish Tacos Recipe
Try this Rubio's Fish Tacos Recipe.
Try this Rubio's Fish Tacos Recipe.
- 1 cup all purpose flour
- 1 medium onion diced
- 3 medium tomatoes diced
- 12 corn tortillas
- 2 limes cut into wedges
- 12 pieces (1.5 oz each) of mild tasting fish (rubio's
- vegetable oil for deep frying. amount will vary de
- 1 cup beer. i recommend dark beer such as guinness
- garlic powder to taste. start with less and add as
- black pepper to taste. start with less and add as
- 1 cup of rubio'sâ„¢ white sauce
- 3 cups finely shredded cabbage
- 1 cup of chopped cilantro
- Carbohydrate 24.4032068826462 g
- Cholesterol 0 mg
- Fat 0.98944446439951 g
- Fiber 2.8385817722007 g
- Protein 3.22372549378939 g
- Saturated Fat 0.161886726512167 g
- Serving Size 1 1 Taco (100g)
- Sodium 15.4245975463936 mg
- Sugar 21.5646251104455 g
- Trans Fat 0.14037501795562 g
- Calories 115 calories
Step-by-step
- Combine the flour, garlic powder, and black pepper.
- Mix with the beer and let it sit for at least an hour.
- Wash the fish in water with a bit of salt or some lime juice, then dry it completely.
- Heat the vegetable oil to 375 degrees. If you don't have a thermometer, drop a 1" cube of bread into the oil; it should float quickly. If not, the oil isn't hot enough.
- Vigorously whisk the batter before dipping the fish.
- Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.
- While frying the fish, warm the tortillas in a dry hot skillet until hot. Place them in a tortilla warmer and keep covered.
- Make the Pico de Gallo: Combine the tomato, onion, and cilantro. Refrigerate.
- To assemble: Place a warm tortilla on a plate. Add fish, white sauce, optional cheese, pico de gallo, cabbage, and lime juice.
- Add Rubio's Hot Sauce, if desired.
- Fold and enjoy!
My Go-To Weeknight Dinner: Rubio's Inspired Fish Tacos
As a busy working mom, finding quick and delicious weeknight dinners is a constant challenge. I'm always looking for recipes that are both satisfying and easy to prepare. Recently, I discovered a fantastic recipe that's become a family favorite: Rubio's-style fish tacos. Forget the long lines and high prices – I've perfected a homemade version that's just as flavorful, if not better!
The best part? This recipe is incredibly adaptable. I often swap out the fish depending on what’s fresh at the market that week. Cod, tilapia, even mahi-mahi all work wonderfully. And don’t be afraid to experiment with the toppings! A splash of your favorite hot sauce, a sprinkle of different cheese, or even some finely diced avocado can elevate these tacos to a whole new level. My kids love to get involved in the assembly process, making it a fun family activity.
The secret to truly great fish tacos lies in the batter. The recipe calls for a simple beer batter, and using a dark beer like Guinness adds a rich depth of flavor that’s hard to replicate. I’ve found that letting the batter rest for at least an hour allows the flavors to meld, resulting in a crispier, more flavorful coating for the fish. And don’t forget the pico de gallo! This vibrant salsa adds a freshness that beautifully complements the richness of the fish and the creamy white sauce. The vibrant colors alone make this dish a feast for the eyes. It's the perfect combination of textures and tastes.
What I particularly enjoy about this recipe is its versatility. It's fantastic for a casual weeknight meal, but it's also impressive enough to serve to guests. It's a crowd-pleaser that leaves everyone feeling satisfied and happy. The leftovers (if there are any!) are amazing as well. I often use them for lunch the next day, packing them in reusable containers for a delicious and convenient meal.
Beyond the ease and deliciousness, this recipe also fits perfectly into my healthy eating goals. Fish is packed with protein and omega-3 fatty acids, while the abundance of fresh vegetables in the pico de gallo provides a good dose of vitamins and fiber. It’s a balanced meal that keeps me feeling energized and satisfied without weighing me down. I feel confident serving this to my family, knowing it’s both delicious and nutritious.
So, whether you’re a busy mom like me, a seasoned cook, or simply looking for a fantastic new recipe, give these Rubio's-inspired fish tacos a try. They’re guaranteed to become a new favorite in your household!
Tips for Success:
- Don't overcrowd the pan when frying the fish. Work in batches to ensure even cooking and a golden-brown crust.
- Adjust the spices to your liking. Start with a small amount and add more as needed.
- Make extra pico de gallo! It’s delicious on its own, and you can use the leftovers as a topping for other dishes.
- Get creative with toppings! Add shredded lettuce, avocado, or your favorite hot sauce to customize your tacos.
I hope you enjoy this recipe as much as I do! Let me know in the comments how your fish tacos turn out.
