Rubios Fish Tacos Recipes

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:

• Make the Batter:.
• Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
• Transfer to a bowl and let stand, covered for 1 hour.
• Make the Sauce:.
• Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
• Fry the Fish:.
• Put a rack in middle of oven and preheat oven to 350°F.
• Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
• Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
• Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
• Repeat with the remaining fish (returning oil to 350 °F between batches).
• Set pan of oil aside.
• Heat the Tortillas and Refry The Fish:.
• Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
• Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
• With a slotted spoon, transfer to paper towels to drain again.
• To Serve:.
• Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
• Serve with lime and salsa on the side.

Steps:

• Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
• Top with guacamole, chipotle white sauce and salsa.
• Roll tightly into burrito shape.
• To make Chipotle Cream Sauce:
• Bring large pot of water to boil.
• Add chilies and boil until tender, about 15 minutes.
• Drain, reserving 1/4 cup cooking liquid.
• Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
• Melt butter in heavy large skillet over medium heat.
• Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
• Add wine and boil until reduced by half.
• Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
• Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.