Rubios Fish Taco Recipe Recipe 465

Steps:

• 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 375°F
• 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.

Steps:

• INSTRUCTIONS: Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for a while. It's best to let it sit 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. 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. Don't overheat the oil or your batter will burn and the fish won't 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 your 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. You can also try one of these cool new "tortillas ovens." 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" ASSEMBLY: Place a warm tortilla on your plate. 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. Spoon some of the "pico de gallo" over the fish. Put a small handful of the cabbage on top Squeeze a wedge of lime over the top Add Rubio's™ hot sauce to taste. Fold up the tortilla and enjoy one of the greatest tastes you'll ever experience.

Steps:

• Pickled Red Onion:
• To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
• Baja Cream:
• To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
• Baja Cabbage Slaw:
• To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
• Marinated Fish:
• To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
• When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
• Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
• Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
• Assembly:
• Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.

Steps:

• First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter.

Steps:

• First make your batter - whisk the ingredients together until they're well blended and then beat a little longer to make the batter full of air bubbles 'airy'. Set aside for an hour. Mix the sauce ingredients together and put into the fridge. Mix the salsa ingredients together - if you can't get cilantro leaves, use fresh chopped parsley, coriander, chives or similar to your taste - I used shredded basil leaves. Have everything ready to assemble before you cook the fish. Before you start cooking, give the batter another whisk - this will make it airy again - vital for crispy batter. Heat the oil in a pan - when a cube of bread floats to the top, it's ready. Dip each piece of fish into the batter and fry until the batter is golden and crispy. Cook the fish in one layer or it might 'steam' and the batter may go soggy. Heat the tortillas in a lightly oiled pan until they are soft and hot. Assemble as follows:- Lay the tortilla on a plate and layer the fish, sauce, salsa and cabbage - squeeze the lime juice over it all and then fold the tortilla over the filling. This is wonderful - not living in the US, I had never heard of Rubios fish taco recipe, but I've tried this now and it's fantastic. I'll most certainly be cooking it again...