From pawise@ix.netcom.com Mon Jul 28 14:37:59 1997 Date: 24 Jul 1997 05:33:37 -0600 From: Allison Wise Newsgroups: rec.food.recipes Subject: Rubio's Fish Tacos Followup-To: rec.food.cooking This recipe was published in the San Diego Union Tribune newspaper Food Section as being from Ralph Rubio, the founder of the Rubio's Fish Tacos chain and they even included a quote from him, "If you want to dress them up, add guacamole and a combination of shredded Monterey Jack and Cheddar cheeses." RUBIO'S FISH TACOS 12 fillets of cod, pollack or a favorite white fish, about 1 1/2 oz each Beer Batter: 1 cup flour Garlic powder or ground red pepper or ground black pepper 1 cup beer 12 white corn tortillas White Sauce: 1/2 cup mayonnaise 1/2 cup plain yoghurt Salsa: 1 clove garlic, peeled & minced 6 ripe tomatoes, peeled, seeded & diced 1/2 onion, minced 2 tablespoons cilantro leaves, chopped, stems removed 2 jalapeno chilies, seeded & chopped 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 head green cabbage, shredded 4 limes, cut into wedges Oil for deep frying Mix salsa ingredients and set aside. Mix white sauce ingredients and set aside. 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 it into batter. Put vegetable oil into deep skillet and bring to 375 degrees. 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 following ingredients; fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve. Yields 6 servings. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.