Best Rubios Sauce Recipes

COPYCAT RUBIO'S FISH TACOS

Copycat Rubio's Fish Tacos image

I found this recipe on the net and decided to share it with all of you. Fish tacos are very popular in the San Diego area. I serve these with Spanish rice or tortilla chips.

Provided by Iron Woman

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

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

RUBIO'S CHIPOTLE CREAM SAUCE

Rubio's Chipotle Cream Sauce image

Make and share this Rubio's Chipotle Cream Sauce recipe from Food.com.

Provided by Spgty21

Categories Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon pureed chipotle chiles or 1 tablespoon one cube of dried chipotle chili, crushed
salt and pepper

Steps:

Mix all ingredients except chilies in a bowl.
Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step).
Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
Serve on you favorite tacos.
Be happy.

Nutrition Facts : Calories 174.2, Fat 15.5, SaturatedFat 4.8, Cholesterol 22.6, Sodium 233, Carbohydrate 8.8, Fiber 0.2, Sugar 3.2, Protein 1

BAJA FISH TACOS

Baja Fish Tacos image

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.

Provided by Monday Morning Cooking Club

Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 28

Ingredients

Pickled Red Onion:
1 large red onion, halved lengthways, thinly sliced
2 small green jalapeños
2/3 cup rice vinegar
1 tablespoon lime juice
1 heaped teaspoon sea salt
Baja Cream:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons lime juice, plus extra to taste
1 teaspoon finely grated lime zest
Pinch of sea salt
Baja Cabbage Slaw:
2 tablespoons mayonnaise
3/4 teaspoon lime juice
2 drops jalapeño Tabasco sauce
1/2 small head green cabbage, thinly sliced
Sea salt and ground black pepper
Marinated Fish:
1/4 cup olive oil
1/2 teaspoon chili powder, or to taste
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup cilantro leaves, chopped
1 green jalapeño, chopped
1 lb flaky white fish filets
Sea salt and ground black pepper
Corn tortillas, for serving

Steps:

Pickled Red Onion:
To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
Baja Cream:
To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
Baja Cabbage Slaw:
To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
Marinated Fish:
To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
Assembly:
Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.