COPYCAT RUBIO'S FISH TACOS

Copycat Rubio's Fish Tacos image

Provided by Iron Woman

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

12 (1 -1 1/2 ounce) cod, pieces
12 corn tortillas
1 cup flour
1 cup beer
garlic powder (to taste)
pepper (to taste)
1/2 cup mayonnaise
1/2 cup yogurt
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and diced
1/2 onion, minced
2 cilantro leaves, chopped, stems removed
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
oil (for deep frying)
1 head green cabbage, shredded
1 lime, cut into wedges

Steps:

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 375°F
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.

Nutrition Facts : Calories 404.4, Fat 9.6, SaturatedFat 1.8, Cholesterol 33.3, Sodium 820, Carbohydrate 60.5, Fiber 9.5, Sugar 11.5, Protein 19.8