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Rubio's Fish Tacos

Rubio's Fish Tacos

Instead of using beef or chicken, try these succulent fish tacos that will have you licking your lips! 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.













Low Cholesterol, Trans-fat Free, High Fiber


12 each fish, cod
or favorite whitefish fillets (1-1/2 oz ea)
12 each flour tortillas
corn, as thick as possible, fresh
1 x vegetable oil
for deep frying
1 cup all-purpose flour
1 cup beer
1 x garlic powder
to taste
1 x black pepper
to taste
½ cup mayonnaise
½ cup yogurt, plain
1 each garlic cloves
peeled, minced
6 each tomatoes
ripe, peeled, seeded, diced
½ each onions
2 tablespoons cilantro
chopped, stems removed
2 each chipotle chili peppers
seeded, chopped, or jalapenos
1 ½ teaspoon salt
¼ teaspoon black pepper
1 each cabbage
green, shredded
1 each limes
cut into wedges


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℉ (190℃). 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.


* not incl. in nutrient facts



over 8 years

This recipe is pretty close to the San Diego restaurant from which it comes. I also have used any firm white fish such as halibut or haddock


over 9 years

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.

Another vital element is the hot sauce. It's very easy to make and will kick up the flavor a bunch.


over 10 years

Easy to make, delicious to eat!!


almost 12 years

Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.


over 14 years

Oh YES!!! A transplanted San Diegan to Atlanta, I miss my Rubios! Anyone have the recipe for their lobster tacos? How about Fin's shrimp tacos? I'm jonesing now! :-)


over 14 years

these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT

about 17 years

we have made this many times for large and small groups and they all come away fish taco lovers. one of our favorite recipes, it is the authentic Rubios recipe- we are also fans of Rubios as well.

Add review




 over 7 years ago


 over 7 years ago

i love BEEF TACO

Camden Jansen
, United States
 over 7 years ago

mmmm, mo tacos mo money

Raleigh, United States
 over 5 years ago

The corn tortilla is indeed the ticket and using two instead of one to achieve a nice thickness, is an acceptable and tasty substitute!

Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 25028% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 774mg 32%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 25%
Sugars g
Protein 13g
Vitamin A 25% Vitamin C 126%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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