Say goodbye to bland tacos with this Rubio’s-inspired fish taco recipe. Crispy beer-battered cod, fresh corn tortillas, and zesty salsa create succulent bites that’ll leave you craving more! Great recreation of the incredible Rubio’s Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minPro Tips
- Dry the Fish: Pat cod fillets thoroughly dry with paper towels before battering to ensure a crisp coating—wet fish leads to soggy batter. Oil Temperature: Use a thermometer to maintain 375℉; too low and the batter absorbs oil, too high and it burns.
- Fresh Tortillas: Seek out thick, fresh corn tortillas from a local market or tortilleria for the best flavor and texture.
- Batch Frying: Don’t overcrowd the skillet—fry 3-4 fillets at a time to keep the oil hot and the fish crispy.
Optional Variations
- Mild Option: Swap chipotle peppers for 1 teaspoon smoked paprika in the salsa for flavor without heat.
- Crunchy Twist: Add a sprinkle of crushed tortilla chips over the cabbage for extra texture.
- Citrus Boost: Mix a teaspoon of lime zest into the white sauce for a brighter flavor.
Ingredients
12
12
EACH
CORN TORTILLAS (6-INCH)
corn, as thick as possible, fresh - or sub in flour if that's all ya got *
corn, as thick as possible, fresh - or sub in flour if that's all ya got *
Directions
- Prepare the Batter: In a medium bowl, whisk together flour, garlic powder, and black pepper. Gradually stir in the beer until the batter is smooth and lump-free. Set aside.
- Make the White Sauce: In a small bowl, mix mayonnaise, yogurt, and minced garlic until well combined. Refrigerate until ready to use.
- Prepare the Salsa: In another bowl, combine diced tomatoes, onion, cilantro, chipotle peppers, salt, and black pepper. Mix well and set aside to let flavors meld.
- Fry the Fish: Heat 1-2 inches of vegetable oil in a deep skillet to 375℉ (190℃). Dip each dried cod fillet into the beer batter, letting excess drip off. Fry in batches, ensuring pieces don’t touch, for 3-4 minutes or until crispy and golden brown. Drain on paper towels.
- Warm the Tortillas: Heat corn tortillas in a dry skillet or on a comal over medium heat for 20-30 seconds per side until soft and pliable. Keep warm in a tortilla warmer or wrapped in a clean towel.
- Assemble the Tacos: On each warm tortilla, layer a fried cod fillet, a dollop of white sauce, a spoonful of salsa, and a handful of shredded cabbage. Finish with a squeeze of lime juice. Fold and serve immediately.
MMMMM I LOVE TACOS!
i love BEEF TACO
mmmm, mo tacos mo money
The corn tortilla is indeed the ticket and using two instead of one to achieve a nice thickness, is an acceptable and tasty substitute!
And then they have flour tortillas in the ingredients. HMMMM Proof read?
Your recipe says, Prepare salsa", but there are no ingredients or directions! White sauce is not addressed T all.