Rubio's Coastal Grill is synonymous with delicious, fresh fish tacos. Their iconic recipe has captivated taste buds for decades, and while the exact recipe remains a closely guarded secret, we can get surprisingly close with this detailed guide. This recipe focuses on replicating the key flavors and textures that make Rubio's fish tacos so special. We'll even address some frequently asked questions to ensure your taco journey is a resounding success.
What Makes Rubio's Fish Tacos So Special?
The magic behind Rubio's fish tacos lies in the combination of several factors: the quality of the fish, the vibrant, slightly spicy sauce, the fresh toppings, and the perfectly warmed tortillas. They use a beer-battered white fish, often cod or rockfish, which creates a light and crispy texture that doesn't overpower the delicate fish flavor. The sauce is a key element, balancing tangy and spicy notes that perfectly complement the fish.
Rubio's Fish Taco Recipe: A Homemade Approach
This recipe will guide you through creating your own delicious Rubio's-inspired fish tacos.
Yields: 6 tacos Prep time: 20 minutes Cook time: 15 minutes
Ingredients:
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For the Fish:
- 1 pound white fish fillets (cod, tilapia, or rockfish), cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beer (pale ale or lager recommended)
- Vegetable oil, for frying
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For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
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For the Tacos:
- 12 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped cilantro
- Lime wedges, for serving
Instructions:
- Prepare the Fish: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the beer until a smooth batter forms. Add the fish pieces and gently toss to coat.
- Fry the Fish: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the battered fish to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Make the Sauce: In a small bowl, whisk together mayonnaise, lime juice, sriracha, cilantro, and lime zest. Adjust sriracha to your preferred level of spiciness.
- Warm the Tortillas: Warm the tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
- Assemble the Tacos: Fill each tortilla with the fried fish, shredded cabbage, shredded carrots, and chopped cilantro. Drizzle generously with the sauce and serve immediately with lime wedges.
Frequently Asked Questions (FAQs)
What kind of fish does Rubio's use?
While Rubio's doesn't publicly disclose their exact fish source, they typically use white fish like cod or rockfish. These fish offer a mild flavor that complements the other ingredients well.
Can I bake the fish instead of frying it?
Yes, you can bake the fish instead of frying it for a healthier option. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the battered fish pieces on the sheet. Bake for 12-15 minutes, or until golden brown and cooked through.
What type of tortillas are best?
Both corn and flour tortillas work well with these tacos. Corn tortillas provide a slightly more authentic Mexican flavor, while flour tortillas offer a softer texture.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
What other toppings can I add?
Feel free to experiment with other toppings! Pico de gallo, diced avocado, shredded cheese, or pickled onions are all great additions.
With this detailed recipe and answers to frequently asked questions, you're well-equipped to create your own delicious Rubio's-inspired fish tacos. Enjoy!
