Rubio's Fish Tacos

Recipe Ingredients

12		Cod or favorite whitefish - fillets (1-1/2 oz ea
12		Tortillas - corn, as
		As possible
		Beer Batter
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Beer
		Garlic powder - pepper to
		White Sauce
1/2 cup	118ml	Mayonnaises
1/2 cup	118ml	Yogurt
		Salsa
1		Garlic clove - peeled and
6		Tomatoes - ripe, peeled, seeded and diced
1/2		Onion - minced
2 tablespoons	30ml	Cilantro leaves - chopped, stems removed
2		Jalapeno chiles - seeded and
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Oil for deep frying
		Garnish
1		Cabbage - green, shredded
1		Lime - cut into wedges

Recipe Instructions

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 375F 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.

Source:
Seattle Times 2/12/97

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