These Rubio’s-style fish tacos deliver the perfect balance of crispy, savory, and fresh flavors. The star is the beer-battered whitefish, fried to a golden crunch, which provides a delightful textural contrast to the cool, tangy toppings. A homemade white sauce made with mayo and yogurt adds creaminess, while a zesty pico de gallo made from ripe tomatoes, jalapeños, and cilantro brings brightness. Topped with crisp shredded green cabbage and a squeeze of lime, these tacos are a vibrant, satisfying meal ideal for casual weeknight dinners or summer gatherings.
Rubio’s Fish Tacos
Description
These Rubio's-style fish tacos deliver the perfect balance of crispy, savory, and fresh flavors. The star is the beer-battered whitefish, fried to a golden crunch, which provides a delightful textural contrast to the cool, tangy toppings. A homemade white sauce made with mayo and yogurt adds creaminess, while a zesty pico de gallo made from ripe tomatoes, jalapeños, and cilantro brings brightness. Topped with crisp shredded green cabbage and a squeeze of lime, these tacos are a vibrant, satisfying meal ideal for casual weeknight dinners or summer gatherings.Ingredients
Directions
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In a shallow bowl, whisk together the flour, garlic powder, black pepper, and 1 teaspoon of salt.
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Pour the cold beer into the flour mixture and stir until a smooth, lump-free batter forms.
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In a small bowl, combine the mayonnaise and yogurt to create the white sauce; set aside.
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In a medium bowl, mix the diced tomatoes, minced jalapeños, minced garlic, minced onion, chopped cilantro, remaining 0.5 teaspoon of salt, and a pinch of pepper to make the salsa; set aside.
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Pat the fish fillets completely dry with paper towels.
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Heat the vegetable oil in a deep skillet or pot to 375°F (190°C).
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Dip the fish strips into the beer batter, coating them evenly.
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Carefully place the battered fish into the hot oil in a single layer, ensuring pieces do not touch.
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Fry the fish until the batter is crispy and golden brown, about 3-4 minutes per side.
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Remove the fish from the oil and drain on a wire rack or paper towels.
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Warm the corn tortillas in a dry skillet or on a comal until soft and pliable.
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To assemble, place a piece of fried fish on each tortilla.
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Spoon a generous amount of white sauce over the fish.
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Top with the fresh salsa and a handful of shredded cabbage.
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Squeeze fresh lime juice over the tacos and fold the tortilla over to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.0g15%
- Cholesterol 150.0mg50%
- Sodium 165.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 69.0g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, keep the beer cold to ensure a light and crispy batter.
You can substitute the white fish with any firm white fish such as cod, tilapia, or mahi-mahi.
If you prefer less heat, remove the seeds from the jalapeños completely or reduce the amount used in the salsa.
The white sauce can be made ahead and stored in the refrigerator for up to 3 days.
Serve immediately after frying to maintain the crispiness of the batter.
