Rubios Fish Taco Recipe

Fish tacos are a delicious and popular dish that originated in Baja California, Mexico. This recipe for Rubio's fish tacos captures the fresh and vibrant flavors of the original recipe, with a crispy beer-battered fish fillet, tangy white sauce, and crunchy cabbage slaw.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beer
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• Vegetable oil for frying

Instructions: How to Cook Rubios Fish Taco

1. In a bowl, whisk together the flour, baking powder, salt, and black pepper. Slowly pour in the beer while whisking until a smooth batter forms.
2. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
3. Dip each fish fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry the fish for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
4. In a small bowl, mix together the mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper to make the white sauce.
5. In another bowl, combine the shredded cabbage and chopped cilantro to make the slaw.
6. Warm the corn tortillas in a dry skillet or microwave.
7. To assemble the tacos, place a piece of fried fish on a tortilla, top with slaw, and drizzle with white sauce. Serve immediately and enjoy!