Rubios Fish Tacos

Rubios Fish Tacos Ingredients

12 Cod or favorite whitefish	6 Tomatoes, ripe, peeled,
12 Tortillas, corn, as	1/2 Onion, minced
BEER BATTER	2 tb Cilantro leaves, chopped,
1 c Flour	2 Jalapeno chiles, seeded and
1 c Beer	1 1/2 ts Salt
Garlic powder, pepper to	1/4 ts Pepper
WHITE SAUCE	Oil for deep frying
1/2 c Mayonaise	GARNISH
1/2 c Yogurt	1 Head cabbage, green,
SALSA	1 Lime, cut into wedges
1 Garlic clove, peeled and

Instructions for Rubios Fish Tacos

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Mexican

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