Rubios Fish Tacos

Category: Main Dish

Cuisine: Mexican

☆☆☆

2 reviews 
Ready in 30 minutes

Ingredients

2 Jalapeno chiles seeded

1 1/2 ts Salt

1 Lime cut into wedges

2 tb Cilantro leaves chopped

Garlic powder, pepper to taste

Oil for deep frying

1 c Beer

12 Tortillas, corn

1/2 c Yogurt

1 clove Garlic peeled

1/4 ts Pepper

12 Cod or favorite whitefish

1 Head cabbage, green

1 c Flour

6 Tomatoes ripe, peeled

1/2 c Mayonaise

1/2 Onion minced


Directions

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.

Reviews

☆☆☆

White sauce for fish tacos is not mayo and yogurt, ask any vendor in Baja and they will tell you it is evaporated milk and lime juice - period. Think about it, in Baja the white sauce sits out all day. Mayo will not stand up to this, it would kill you. Combine the ultrapasturized evap milk with the acid of lime juice and you got it. The lime juice thickens the evaporated milk.

flightconn
☆☆☆

This recipe works well. I add a bit of lime and garlic to the mayo and dispense with the salsa.

promfh

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