Rubio’s is an American fast casual “Fresh Mex” or “New Mex”restaurant chain specializing in Mexican food, with an emphasis on fish tacos. I was introduced to them In a small, strip mall in Carlsbad, CA some years ago, by my LA family, and have been making them ever since. It’s an easy week night meal and so delicious. Earlier in this blog is a recipe for their beer battered fish. No need to start searching. I will repeat it.

You will need: beer battered fish, white sauce, shredded cabbage, flour or corn tortillas

Rubio’s Fish Taco Sauce:
  • 1/2 cup yogurt, plain
  • 1/2 cup mayonnaise
  • 1/4 teaspoon cayenne (optional)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fresh dill
  • juice of 1 lime (start with 1/2)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Beer Batter
  • 1 cup All-Purpose Flour
  • Garlic Powder to taste
  • Freshly ground Black Pepper to taste
  • 1 cup Beer of choice (Do not use Light Beer)
  • I also add 1 beaten egg and more beer if batter is too thick (egg is optional). Note: If not using the egg, batter will need more than 1 cup of beer. Add enough liquid until you get a consistency that is neither too thick or too thin. Coating is crispier without the egg.
White Sauce
  • In a small bowl, combine all ingredients. Mix well. Store in a tightly sealed container, in the refrigerator, until ready to serve (Can be done up to 3 days in advance).
Fish Fillets (a white flesh fish such as: flounder, cod, scrod, haddock)
  • Add salt to a bowl of cold water.
  • Wash fish by dipping in water.
  • Remove fillets to a paper towel-covered plate to drain. Allow fish to dry off completely before dipping into batter.
Beer Batter
  • In a large bowl, mix flour, garlic powder and pepper. Blend well.
  • Slowly pour in beer, stirring constantly, and mix until well blended. Set aside briefly.
Fry Fish
  • Pour vegetable oil into a deep skillet to about 1/2 to 1-inch deep.
  • Place skillet over medium heat and bring up to 375°F.
  • When oil is hot, dip fish, one at a time, into batter. Remove, allowing excess batter to drip off, and place in hot oil.
  • Repeat until you have filled the skillet to a single layer, but do not crowd and let them touch.
  • Cook fish until batter is crispy and golden brown, turning as needed.
  • Remove fillets to a paper towel-covered plate to drain.
  • Continue with remaining fillets as needed.
Fish Tacos

Heat corn tortillas very lightly and briefly in a separate dry skillet until they are soft and hot.

Place a tortilla onto a plate.

Place 1 prepared cod fillet in center.

Drizzle with white sauce.

Spoon about 1 – 2 tablespoons salsa over top (whatever salsa you prefer).

Scatter cabbage over all.

Add a squeeze of lime and fold tortilla over to serve.