Rubio’s™ Fish Tacos Recipe2014-04-10
- Yield : 12 Tacos
- Servings : 6
- Prep Time : 45m
- Cook Time : 10m
- Ready In : 60m
This is what started it all for Ralph Rubio in San Diego, CA. This is also what started my quest for restaurant recipes.
When you say the words “fish taco” to anyone who’s never had a real Rubio’s™ Fish Taco, you’ll usually get a grimaced look on their face and a very loud “Ewwwww”. Honestly this was my first reaction to the thought in the late 80’s when Rubio’s opened in Mission Beach.
For some reason the combination of a warm corn tortilla, a crunchy hot piece of mild fish and the crisp freshness of shredded cabbage is a mouth tantalizing sensation. Add to this the mild zing of Rubio’s™ white sauce and some smokey flavored hot sauce and you’ll be craving these yourself.
Before you get to the recipe, let me make a couple of notes for you. The tortilla is critical to the taste. Most tortillas you buy in a grocery store are thin, dry and tasteless. If you want the authentic taste of a real tortilla, I HIGHLY recommend Porkyland brand tortillas. Last I knew, this is the same company Rubio’s™ uses to make their tortillas. Rubio’s has a special recipe but, you can still get your hands on these amazing tortillas through Amazon.com. These are only $3.65 per dozen (in a pack of 6-Dozen) with shipping included. It’s WELL worth the time to order these tortillas.
- 12 pieces (1.5 oz each) of mild tasting fish (Rubio's™ uses Pollock but any cod will work)
- 12 Corn tortillas
- Vegetable oil for deep frying. Amount will vary depending on your fryer.
- 1 Cup all purpose flour
- 1 Cup beer. I recommend dark beer such as Guinness
- Garlic powder to taste. Start with less and add as you like.
- Black Pepper to taste. Start with less and add as you like.
- 1 Cup of Rubio's™ White Sauce
- 3 cups finely shredded cabbage
- 3 medium tomatoes diced
- 1 medium onion diced
- 1 cup of chopped cilantro
- 2 Limes cut into wedges
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, you can check the oil temperature by dropping a 1" cube of bread and watching for it to float. If it takes a while to float it's not hot enough. But don't overheat the oil or your batter will burn before the fish has a chance to thoroughly cook.
Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.
Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.
While you're frying the fish, begin warming your tortillas. The best way to do this is to heat them on a dry hot skillet until hot. Place the hot tortillas in a tortilla warmer and keep covered.
Make up the "Pico de Gallo" in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator. This is pronounced "pee-ko dah guy-oh"
To assemble your fish tacos: Place a warm tortilla on your plate and place a piece of the fish on the center of the tortilla.
Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don't want it to drip out while you're eating. You can also put on a small bit of finely shredded cheese if you'd like, but it's not always used at Rubio's.
Spoon some of the "pico de gallo" over the fish, put a small handful of the cabbage on top and squeeze a bit of lime over the top.
If you like your food spicy, put one some of the very unique Rubio's Hot Sauce. You'll love it!
Fold up the tortilla and enjoy one of the greatest tastes you'll ever experience.