Rubio's Fish Tacos
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Rubio's Fish Tacos
  Fish    Spices    Tacos    Seafood    Mexican  
Last updated 6/12/2012 1:20:58 AM. Recipe ID 52951. Report a problem with this recipe.
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      Title: Rubio's fish tacos
 Categories: Seafood, Spices, Mexican
      Yield: 6 Servings
 
     12    Cod or favorite whitefish
           -fillets (1-1/2 oz ea.)
     12    Tortillas, corn, as
           -thick/fresh as possible

MMMMM------------------------BEER BATTER-----------------------------
      1 c  Flour
      1 c  Beer
           Garlic powder, pepper to
           -taste

MMMMM------------------------WHITE SAUCE-----------------------------
    1/2 c  Mayonaise
    1/2 c  Yogurt

MMMMM---------------------------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

MMMMM--------------------------GARNISH-------------------------------
      1    Head cabbage, green,
           -shredded
      1    Lime, cut into wedges
 
  Calories     per serving:             Number of Servings: 0 Fat grams
  per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  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 375F. 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.
  




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Recipe ID 52951 (Apr 03, 2005)

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