Rubio’s Coastal Grill is a highly acceptable name among food lovers who love takeouts. This restaurant is renowned for Mexican food with the prominence of fish tacos. So, we’ll introduce you to the special Rubio’s fish tacos recipe.
It’s usually related to deep-fried fleshed fish. Also, it comes with white sauce and other tasty ingredients. Making fish tacos at home will give your menu a different taste and flavor. The fish taco is an excellent remedy for cognitive dysfunctionality and depression.
Moreover, it will charm your mood and also improve your eyesight. So, keeping this recipe once a week can be a good practice.
As You Read On
- 1 Rubio’s Fish Tacos Ingredients
- 2 How to Make White Sauce for Fish Tacos?
- 3 How to Make Rubio’s Fish Tacos Recipe?
- 4 Best Fish Tacos Side Dish to Serve With
- 5 Rubio’s Fish Tacos Recipe with the Delicious Wild Alaskan Pollock Cod Fish
- 6 Conclusion
Rubio’s Fish Tacos Ingredients
Making Rubio’s copycat fish tacos requires a pretty lot of ingredients and you must arrange them before going to cook your recipe. Or, you’ll be hassled during your cooking time.
All the spices and ingredients you need to make the mild salsa for your Rubios family meal
Tomato (1 Can)
You need 28 oz of 1 can of diced tomatoes when you make mild salsa. Purchase the can of tomato from any nearby shop
Rotel Tomatoes with Chilies (1 Can)
You’ll also need rotel diced tomatoes that have been prepared with chilies. In this case, take 10 oz of 1 whole can.
Limeade (1 Can)
Lime juice is added to the mild salsa for a sweet and unsweet flavor. 1 small can of lime juice is sufficient. Taking more will distaste the recipe.
Jalapeno & Serrano Pepper (1 Each)
To add heat to your recipe, you must add 1 jalapeno. Jalapeno usually comes with heat more than regular chilies. So, taking 1 jalapeno is perfect. If you want more heat, add 1 serrano pepper to your mild salsa.
For strong flavor, onion, and garlic come into account. Today’s tacos recipe requires not much use of onion and garlic. In this case, take 1 small size onion and cut it in half. Just make two pieces.
Garlic (3 Cloves)
When taking garlic, take only 3 cloves for mild salsa. You need not chop or mince the garlic cloves. Keep them as they are.
Cilantro (¾ Bunch)
To make the fish tacos flavorful, cilantro will work the best. Take ¾ bunch of cilantro. You can substitute it with coriander as well.
Salt (1 Tsp)
To get a mild taste, take 1 ½ tsp of salt.
Only two ingredients are required to make the dry batter.
All-Purpose Flour (1 Cup)
To make the dry batter, 1 cup of all-purpose flour will be required.
Baking Powder (1 Tsp)
You also need 1 tsp of baking powder while making the dry batter.
A bit more ingredients and spices you’ll have to colltect while making the wet batter for this recipe. And here are what you need-
Beer (1 Cup)
You require 1 cup of beer in the first phase.
Chicken-Flavor Bouillon Seasoning (1 Tsp)
Chicken Bouillon is a kind of transparent flavorful liquid that is prepared with a combination of chicken, spice, water, and vegetables. But, you need not add much of these seasonings. Take only 1 tsp of it.
Yellow Mustard (1 Tsp)
Mustard is always a spice full of flavor. So adding a little yellow mustard will make your recipe a bit more tasty with different flavors. Take 1 tsp of this spice.
Garlic (2 Cloves)
When taking garlic, take only 2 cloves and minced them for making the wet batter.
Mexican Oregano (½ Tsp)
It’s a savory spice needed to add a savory taste to your recipe. Mexican oregano comes with citrus and pungent flavor. It will be the best seasoning to spice up your recipe.
But, adding this seasoning much in the recipe will make it bitter or distasteful. So, take only ½ tsp. You need this seasoning to add to your wet batter.
Black Pepper Powder ( ½ Tsp)
Aside from heat, adding spicy black pepper powder to your tacos recipe will deliver a complex flavor profile of citrusy notes and piney.
Salt (1 ½ Tsp)
You’ll need 1 ½ tsp of salt to make the wet batter.
The last ingredient you need to make before making the main dish is the white sauce. And to make this ingredient, you need the following-
Sour Cream & Mayonnaise (⅓ Cup Each)
Take ⅓ cup of sour cream. If you don’t have sour cream, substitute it with yogurt. You need the sour cream and mayonnaise in the same amount. So, take ⅓ cup of mayonnaise as well.
Heavy Cream (¼ Cup)
To make the white sauce, you’ll also require ¼ cup of heavy cream.
Lime Juice (½ Tsp)
½ tsp of lime juice is perfect to get a savory taste to your white sauce.
Despite the ingredients you require for making the white sauce, mild salsa, dry batter, and wet batter, you also need some of the primary elements. And these are-
Tortillas- 1 packet of store-bought ready tortillas
Cabbage- Take 1 cup of shredded cabbage
Wild Alaskan Pollock Cod Fish- Chop the fish into thick fillets.
How to Make White Sauce for Fish Tacos?
In the first step, you need to make your white sauce. So, here’s how you can make this-
Take a small bowl and add mayonnaise, sour cream, lime juice, and heavy cream. Keep whisking for 3 minutes or a bit more time until these four ingredients are mixed well.
You need the white sauce to drizzle on the top of your fish tacos. This white sauce is super good for giving a creamy texture to your tacos.
Once the white sauce is prepared, keep the bowl in the fridge and let it sit for 10 minutes until the fish tacos are prepared.
How to Make Rubio’s Fish Tacos Recipe?
Here’s how you can easily make your Rubio’s fish tacos recipe. You’re already one step ahead as your white sauce is prepared. Let’s step forward for salsa, wet batter, dry batter, and tortillas-
In this step, you’ll make your salsa. So, gather all the salsa ingredients on your kitchen countertop. It will easier your way.
Put a pan on the stove at medium-low heat and let the onion, garlic cloves, serrano (add serrano only if you like extra heat), and jalapeno char on the pan oilless. Just keep them charring for 5 minutes and ensure they are becoming softened.
Now take your charred elements and put them in your blender to blend.
Place a pan on the stove and give some oil. Add that blended mixture of charred onion, two types of diced tomatoes, cilantro, salt, and limeade to the oil. And let it boil for 5 minutes at medium-low heat. Make sure the mixture isn’t burnt on the pan bottom. When the flavor starts melding, your salsa is ready. Transfer it to a bowl and keep it aside.
You already have finished making your white sauce and your mild salsa. It’s now time to make the dry batter. So, take a bowl and put your measured all-purpose flour in. Add baking powder. Keep mixing them for 1 minute to get a good dry batter.
Your dry batter is ready. Keep the bowl aside.
In this stage, you have to make the wet batter. Making a wet batter requires some more ingredients and spices than a dry batter. So, take all the ingredients together on the countertop.
Take a large bowl and add beer to it. Beer will help to make a nice wet batter. Now add chicken bouillon, Mexican oregano, pepper, salt, minced garlic, and yellow mustard. Now give a good stir for 1 minute and make a smooth mixture. Your wet batter is ready.
Now pour the wet batter into the dry batter and mix them to get a good consistency. Once the mixture is ready, it will seem like a yellow pancake dough. The color came from the yellow mustard.
Now refrigerate this dough for 10 minutes. In the meantime, you need to go ahead with fish prep.
To make your fish tacos, you can take any of your favorite fish. However, we have chosen Wild Alaskan Pollok Cod fish. This fish is super delicious for a fish tacos recipe. Take 5 thick fillets of Alaskan Pollok fish.
Take out the refrigerated batter and dip all the fish fillets into the batter.
In this stage, you can fry the fish fillets either in a deep fryer or in a frying pan on a stove. We’re going to fry the fish fillets at 145° F for 10 minutes.
In the meantime frying the fish fillets, you have to get the tortillas ready. You can use either corn tortillas or flour tortillas. We’ll use corn tortillas. So, take out the tortillas from the packets and warm them in a pan at low heat.
Once you finished warming the tortillas, all the items to make your tacos are ready.
Take a tortilla and add a fish fillet on the top of tortilla. Add 1 tbsp of white sauce over the fish and then add 2 tbsp of salsa on the top white sauce.
This time add some shredded cabbage around or put it on a side. Now roll the tortillas and close them with a toothpick. Your Rubio’s fish tacos recipe is ready.
This way make other tacos for 5 more servings.
Best Fish Tacos Side Dish to Serve With
- Avocado Rice
- Cucumber and Watermelon Salad
- Tangy Coleslaw
- Smokey Barbecue Corn
- Baked French Fries
- Curried Cashew
- Oven-Roasted Asparagus
- Mexican Classic Street Corn
Rubio’s Fish Tacos Recipe with the Delicious Wild Alaskan Pollock Cod Fish
For Mild Salsa
- 1 Can Tomato
- 1 Can Rotel Tomatoes with Chilies
- 1 Can Limeade
- 1 Jalapeno
- 1 Serrano Pepper
- 1 Onion
- 3 Cloves Garlic
- ¾ Bunch Cilantro
- 1 Tsp Salt
For Dry Batter
- 1 Cup All-Purpose Flour
- 1 Tsp Baking Powder
For Wet Batter
- 1 Cup Beer
- 1 Tsp Chicken-Flavor Bouillon Seasoning
- 1 Tsp Yellow Mustard
- 2 Clover Garlic
- ½ Tsp Mexican oregano
- ½ Tsp Black Pepper Powder
- 1 ½ Tsp Salt
For White Sauce
- ⅓ Cup Sour Cream
- ⅓ Cup Mayonnaise
- ¼ Cup Heavy Cream
- ½ Tsp Lime Juice
- 5 Tortillas
- 1 Cup Cabbage
- 5 Fillets Wild Alaskan Pollock Cod
- Take a small bowl and add mayonnaise, sour cream, lime juice, and heavy cream. Mix them to make the white sauce and refrigerate for 10 minutes.
- Char onion, garlic cloves, serrano, and jalapeno on a pan for 5 minutes.
- Blend the charred elements.
- Now put a pan on the stove and give some oil. Add diced tomatoes, cilantro, salt, limeade, and the blended onion mixture to the oil. And let it boil for 5 minutes at medium-low heat and make your salsa.
- Take a bowl and put your all-purpose flour in. Add baking powder. Mix them for 1 minute and make your dry batter.
- Take a large bowl and add beer, chicken bouillon, Mexican oregano, pepper, salt, minced garlic, and yellow mustard. Now give a good stir for 1 minute and make a smooth wet batter.
- Now pour the wet batter into the dry batter and mix them to get a good consistency.
- Now refrigerate this dough for 10 minutes.
- Take 5 thick fillets of Alaskan Pollok fish.
- Take out the refrigerated batter and dip all the fish fillets into the batter.
- Fry the fish fillets at 145° F for 10 minutes.
- Now unpack the tortillas and warm them in a pan at low heat.
- Take a tortilla and add a fish fillet on the top of the tortilla. Add 1 tbsp of white sauce over the fish and 2 tbsp of salsa on top white sauce.
- Add some shredded cabbage around. Now roll the tortillas and close them with a toothpick.
- Your dish is ready.
- How delicious your Rubio’s copycat fish tacos are will depend on what fish you use it for. In this case, the Alaskan Cod fish that we have used or Tilapia or Cod fish goes the best for this recipe.
- Tortillas are another significant concern to choose from. For a fish tacos recipe, corn tortillas are the best fit.
- Freshly shredded radish can substitute the shredded cabbage.
- Fish tacos with Greek yogurt sauce also taste good.
- Adding pickled onion to the tortilla increases the taste.
When you need to fill the deficiency of Omega-3s, fish tacos are a good option. It is also a great source of protein. Fish tacos are a common recipe for dinner or lunch. You even can serve or eat this delicious dish for snack time.
However, making a regular and simple tacos recipe is common. If you want to eat it in a different way with more taste and flavor, you must try Rubio’s fish tacos recipe.