Rubio's fish tacos

6 servings

Ingredients

QuantityIngredient
12Cod or favorite whitefish fillets (1-1/2 oz ea.)
1cupFlour
1cupBeer
½cupMayonaise
1Garlic clove, peeled and minced
6Tomatoes, ripe, peeled, seeded and diced
½Onion, minced
2tablespoonsCilantro leaves, chopped,
1Head cabbage, green, shredded
12Tortillas, corn, as thick/fresh as possible
Garlic powder, pepper to taste
½cupYogurt stems removed
2Jalapeno chiles, seeded and chopped
teaspoonSalt
¼teaspoonPepper
Oil for deep frying
1Lime, cut into wedges

Directions

BEER BATTER

WHITE SAUCE

SALSA

GARNISH

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.

Source: Bill Segui, FidoNet Cooking Echo.