I love Rubio's fish tacos. We don't have Rubio's in the Northwest and I don't get to California that much anymore, so I'm on the quest to make the perfect copy cat Rubio's fish taco with black pepper beans. Stay tuned...
This recipe is a solid fish taco, but it's not Rubio's. The key to this taco being so good is the uncooked flour tortilla. When you cook the tortilla yourself it takes the taco to a whole other level. Second, you have to find the right battered frozen fish fillets. This time I use Haddock. It had the right batter, cooked up nice, but I didn't think the flavor was all that great. Next time I'll stick with battered cod.
Tortilla land uncooked flour tortilla'sFrozen battered fish filets
Shredded lettuce
Shredded Monterey jack cheese
1/2 bunch chopped cilantro
1 large avocado
1/2 cup light sour cream
Preparation:
Heat the over to 450 degrees and place the frozen fish on a baking sheet and cook for 15 minutes turning once. While the fish is cooking, prepare the rest of the ingredients.
Take the avocado and combine with the light sour cream. You can completely mix in the avocado or leave slightly chunky depending how you like it. Shred 1/4 head iceberg lettuce and set a side. Chop the cilantro and set a side.
To make the fish taco's heat a 12" sauté pan to medium high. Toss on two 6" flour tortilla's and cook about 30 seconds per side. Please the tortilla's into a taco holder. Add some shredded lettuce and a crispy fish fillet. Top the taco with the avocado sour cream sauce, cilantro, jack cheese and a couple dashes of hot sauce.
Serve with black pepper beans:
I have heard for years about fish tacos! Never had one. You get it going and I'll certainly give it a try. When climbing in the East Side) aka Tuolumne, there is a place all the climbers go ( it's a gas station) and they serve great food including fish tacos and Mango Margaritas! Can't wait to see if I get the fish taco recommendation!!!!
ReplyDeleteLinda (California)