Rubio's Baja Grill Fish Tacos (Adaptation by Gourmet)

M

marilynfl

Moderator
Date: Fri, 12 Jul 2002 00:27:08 GMT

From: Marilyn in FL

Beer Batter for Rubio's Baja Grill Fish Tacos

**Make batter 1 hour prior to frying fish**

1 C plus 2 Tbl beer (not dark)

1 C all-purpose flour

1 1/2 tsp salt

1 tsp garlic powder

1 tsp dry mustard

1 tsp dried oregano

1/2 tsp ground black pepper

Extra flour for dredging

2 qt vegetable oil

1 pound cod fillet, cut into 3 x 1/2 inch strips.

Blend batter ingredients in blender until smooth, about 20 seconds. Transfer to bowl and let sit, covered, for 1 hour.

Dredge fish.

Heat 2" oil to 350 degrees F in deep 4" quart

heavy pot.

Dip fish in batter, letting excess drip off.

*If you're frying lots of fish, fry the pieces first till golden brown as a first fry, about 2-3 minutes. Remove with slotted spoon to paper towels and continue until all fish is done.

Then finish off with a second fry at 375 for

1-2 minutes.

If you're frying a smaller amount, continue

the first fry for a total of 5-6 minutes.

From Gourmet magazine,

January 2000

page 43

**********************

Marilyn's Notes: This batter turns out very good and we always use it for Christmas Eve. I use cod, but feel sure any firm white meat would work well.

In an insane moment of Thoreauian simplification, I gave away my Gourmet's so I can't go back and see if they provided an "adapted" sauce to go along with the "adapted" batter.

According to the Rubio website, their fish taco includes Alaskan pollock, shredded cabbage, mild salsa and "a special white sauce".

So okay, be that way. Don't tell us what it is.

I went ahead and scarfed up a fish taco sauce from Bon Appetit:

Baja cream:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

1 teaspoon (packed) finely grated lime peel

Pinch of salt

To eat: Make tacos, put on a paper plate, mist your face with salty water, put on sunglasses, and pour a mound of sand on the patio. Then face due west, relax your shoulders, scrunch warm sand through your toes and enjoy the sunset con taco.

 
Moi aussi. Now do we put the fish into hard taco shells? Can you tell I've just a

whole lot of experience eating Mexican style?

I've also never done a beer batter. Does the beer puff up the batter a bit?

Thanks Marilyn.

 
Here is another knock-off recipe of Rubio's Fish Taco, from Recipeland.com

Rubio's Fish Tacos

Categories: Beer, Cabbage, Corn, Fish, Mexican, Mexican 2, Seafood, Spices, Tomatoes, Vegetables
Yield: 6 servings
Prep. Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Rating: (3 ratings)
Reviews Read Reviews | Review this recipe!

Ingredients
12 each cod, or favorite whitefish fillets (1-1/2 oz ea)
12 each tortillas, corn, as thick as possible, fresh
1 oil for deep frying
---BEER BATTER---
1 cup flour
1 cup beer
1 garlic powder, to taste
1 pepper, to taste

---WHITE SAUCE---
1/2 cup mayonaise
1/2 cup yogurt

---SALSA---
1 each garlic clove, peeled, minced
6 each tomatoes, ripe, peeled, seeded, diced
1/2 each onion, minced
2 tablespoon cilantro leaves, chopped, stems removed
2 each jalapeno chiles, seeded, chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper

---GARNISH---
1 each cabbage, green, shredded
1 each lime, cut into wedges


Directions:


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.

Here are the reviews:
Recipe Reviews

Rubio's Fish Tacos


Categories: Beer, Cabbage, Corn, Fish, Mexican, Mexican 2, Seafood, Spices, Tomatoes, Vegetables
Yield: 6 servings
Rating: (4 reviews)


Oh YES!!! A transplanted San Diegan to Atlanta, I miss my Rubios! Anyone have the recipe for their lobster tacos? How about Fin's shrimp tacos? I'm jonesing now! smileys/smile.gif

Submitted by: mmoin
posted 2003-07-27 11:44:32


these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT

Submitted by: puddin330
posted 2003-07-19 12:10:42


we have made this many times for large and small groups and they all come away fish taco lovers. one of our favorite recipes, it is the authentic Rubios recipe- we are also fans of Rubios as well.

posted 2001-01-07 21:18:01

 
They are usually served with steamed or warm corn tortillas,

the fresh kind or I have had fish burritos, then they are folded up in a flour tortilla into a burrito. A little easier to eat that way, but I like the flavor of the corn tortilla better.

 
I've only made them with grilled mahi mahi, but...and purists may want to avert their eyes...

I read somewhere that Gorton's Original Recipe batter-fried fish (or some such name) that comes frozen makes a good sub for frying your own. I haven't done it, but coincidentally, am going to give it a try tomorrow night, if plans don't change.

 
Rubio's Mahi Mahi Burritos with chipotle cream sauce

Rubio's Mahi Mahi Burritos

1 tortilla
1 ounce guacamole
1 ounce Monterey jack cheese
1 ounce cheddar cheese
5 1/2 ounces refried beans
3 ounces grilled mahi mahi
1/4 ounce cilantro
1/4 ounce onion
3/4 ounce chipotle cream sauce
1 ounce salsa fresca
3/4 ounce cabbage

Chipotle Cream Sauce
12 dried chipotle chiles, stemmed
1/2 cup unsalted butter
1/2 cup diced onion
1 tablespoon fresh rosemary, minced
1 1/4 teaspoons freshly ground pepper
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 cup dry white wine
2 cups whipping cream
1/2 teaspoon cornstarch dissolved in 2 teaspoons water

Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage. Top with guacamole, chipotle white sauce and salsa. Roll tightly into burrito shape.

To make Chipotle Cream Sauce: Bring large pot of water to boil. Add chilies and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.

Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.

Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.)

Yield: Makes 1 serving. (There will be extra sauce.)

Source: Chef Ernie Vega, Rubio’s Baja Grill

http://www.razzledazzlerecipes.com/eatingout/eating_r/rubios-mahi-mahi-burritos.htm

 
The drive thru burrito place used to use something like this,

and it was just fine, just not the same. I used to get their fish burritos. Yum!

 
Quick and Easy Fish Tacos

My roommate and I are grad students with little time but love good food. She's originally from San Diego, so we occasionally make our version of fish tacos with the frozen battered fish. It actually makes a quick meal, when you bake the the frozen fish, and use a bag of coleslaw (preshredded cabbage, and some corn/flour tortillas. We chop up some tomatoes, and if there's time make our own salsa by adding chopped onions, cilantro, jalpenos.

We use this recipe for the "white sauce". I got this from Fish Tacos by Tanya on allrecipes.com. I've tweaked it occasionally by adding sour cream, and it tastes much better if you let the flavors blend too in the fridge for a bit.

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

 
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