Tuesday, April 1, 2008

Fish Tacos

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I could eat these every day. This is the Rubio's fish taco recipe that is a San Diego favorite. Rubio's has been selling fish tacos since 1983, and over 50 million have been sold. It's a wonderful combination of crispy battered fish, a cool white sauce, homemade salsa and shredded cabbage. You can add guacamole and shredded cheese to this if you like.

12 pieces cod or whitefish fillets (1-1/2 oz. each)
12 corn tortillas
1 cup flour
1 cup beer
Garlic powder, to taste
Pepper, to taste
Oil for deep frying
½ cup mayonnaise
½ cup yogurt
1 clove garlic, minced
6 tomatoes, seeded and diced
½ onion, minced
2 T cilantro leaves, chopped (stems removed)
2 jalapeno chilies, seeded and chopped fine
1-1/2 tsp Salt
¼ tsp pepper
1 head cabbage, shredded
Lime wedges

Mix flour, garlic powder and pepper with beer. Set aside. Wash fish by dipping in cold, lightly salted water or water with lemon juice. Dry each piece before dipping into batter. In separate bowl, mix mayonnaise and yogurt and set aside. In a separate bowl, mix the garlic, tomatoes, onion, cilantro, jalapenos, salt and pepper and set aside. Deep fry fish in 375 degree oil until crispy and golden brown. Warm the tortilla in a skillet until soft and hot. To assemble, on each tortilla layer the fish, white sauce, salsa and cabbage. Top it off with a squeeze of lime.

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