Rubio's Fresh Mexican Grill fish taco recipe

Delicious Rubio's Fish Taco

If you cannot get to Rubio's Fresh Mexican Grill, just cook up some of its tacos at home.

Recipe

• 11 pieces of “taco sized” (1-2 ounce) Pollock (any mild tasting fish such as cod fits the bill, mess around with any kind of fish you want)
• 11 corn tortillas (if you get flour, you’ll be sorry)
• Plenty of vegetable oil (enough to douse the fish completely in your fryer)
• 1 Cup flour
• 1 Cup of a dark beer
• Garlic powder to taste.
• Black Pepper to taste.
• 1 Cup of Rubio’s White Sauce (get the recipe here!)
• 3 Cups of shredded cabbage (the more finely shredded the better)
• 3 medium tomatoes diced
• 1 medium onion diced
• 1 cup of chopped cilantro
• About ½ a cup Lime juice, fresh limes will taste much better, about 2 will suffice

Cooking instructions

1. Mix together your flour, garlic, and pepper in a bowl. Stir thoroughly and then add in the dark beer. After it is mixed more or less uniformly let this settle at room temperature for an hour.
2. In the meantime, clean your fish. This helps with the “fishy” taste especially if you don’t have the freshest fish. Use a bit of lime juice and salt water when washing.
3. Also in the meantime, you can warm up your oil to 375 degrees. Be careful not to overheat the oil or your frying batter will taste like burnt toast. When in doubt under heat your vegetable oil.
4. After the hour is over get the batter and take your anger out on it with a vigorous violent whisking. Doing this will give your fish a lighter crispier taste on the outside and that distinctive Rubio’s texture.
5. Dip the fish into the batter and cover all sides. Then quickly dunk that bad boy in your fryer. Leave it in there until it looks like it’s from Rubio’s. Golden brown, flaky, and delicious. You may need to turn the fish once or twice to help it cook evenly, depending on your fryer.
6. Next make the pico de gallo salsa. Dice your tomato and onion and chop that cilantro, then just mix it all together.

 Making the tacos

1. Put your fish right in the center of the tortilla.
2. Cover the fish with white sauce. Fell free to go crazy, but keep in mind the more you put on the messier it will be.
3. Get some pico de gallo on there.
4. Place a small handful of shredded cabbage on top of that.
5. Drip some lime juice over the top (not too much)
6. Fold up the tortilla in half. Don’t overcomplicate this step. Its just what it sounds like.
7. Scarf them down!

Like this story, check out more:

• Rubio's White Sauce Recipe
• Cinnabon Frosting Recipe