Rubio's fish tacos

Yield: 6 servings

Measure Ingredient
12 \N Cod or favorite whitefish fillets (1-1/2 oz ea.)
1 cup Flour
1 cup Beer
½ cup Mayonaise
1 \N Garlic clove, peeled and minced
6 \N Tomatoes, ripe, peeled, seeded and diced
½ \N Onion, minced
2 tablespoons Cilantro leaves, chopped,
1 \N Head cabbage, green, shredded
12 \N Tortillas, corn, as thick/fresh as possible
\N \N Garlic powder, pepper to taste
½ cup Yogurt stems removed
2 \N Jalapeno chiles, seeded and chopped
1½ teaspoon Salt
¼ teaspoon Pepper
\N \N Oil for deep frying
1 \N Lime, cut into wedges





Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:


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.

Source: Bill Segui, FidoNet Cooking Echo.

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