Rubio's Fish Tacos for #FishFridayFoodies

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Sue from Palatable Pastime invited us to share a Copycat Seafood Recipe this month! She said: "Share your favorite copycat restaurant fish or seafood recipe with us please.  It can either be a specific restaurant recipe (like "Bob's Restaurant's Fried Fish") or a generalized recipe type (like "Mexican restaurant fish  tacos") etc."

I did a quick search and came across these simple and delicious Fish Tacos from Rubio's.  I adore fish tacos. I can't say I've ever made them at home before, but I was really excited to give this one a try. I am not a fan of frying much of anything, but every now and then I'll suck it up and deal with the splatter in the name of something delicious! 

This recipe is absolutely worth the hassle of frying! I was shocked at how much I loved this recipe. By themselves, these components are super simple but sometimes that really does make for the best recipes. The fresh cabbage, bite of the salsa, tender warm, crisped fish with that cool creamy sauce on top. It just all blends so perfectly together! I ate way too many of these for dinner, and can't wait to make them again soon.

They felt very "taco truck" to me - I could totally imagine sitting outside in the sunshine chowing down on a couple of these, feet in the sand, cold drink in my hand. They taste of summer!

Fish Friday Foodies

Copycat Restaurant Recipes

Hosted by Sue Lau

Rubio's Fish Tacos from Food

16-oz cod, cut into about 2-oz pieces
8 small tortillas (I used flour "street tacos")
oil (for deep frying)

Beer Batter:
1 cup flour
1 cup beer
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt

White Sauce:
1/4 cup mayonnaise
1/4 cup plain yogurt (I subbed sour cream)
optional: splash of lime juice
optional: 1 - 2 tsp cilantro paste

1 cup shredded green cabbage
lime juice

  1. Combine white sauce ingredients in a small sealable container - you can add a splash of lime and a little cilantro paste for extra flavor if desired - I did not add these to mine and thought it was really delicious as is! Refrigerate until ready to use.
  2. Combine beer batter ingredients in a pie plate or other deep, shallow dish. Whisk until smooth.
  3. Heat at least 1 to 1 1/2 inches of vegetable oil in a deep skillet to about 375 degrees (test piece should sizzle immediately when placed in hot oil - keep an eye on the oil temp and adjust during cooking as needed so it isn't getting too hot or too cool).
  4. Pat fish fillet pieces dry with paper towels before coating evenly with batter. Gently lay a few battered pieces at a time in the hot oil, making sure they do not touch during frying. When golden brown on one side, gently flip and allow to cook evenly on both sides until completely golden brown. Drain on paper towels while you finish cooking remaining fillet pieces.
  5. When all fish is fried, assemble by adding a piece of fried fish to a small taco shell (I used flour "street tacos", original recipe suggests corn), add a small handful of fresh shredded green cabbage, a drizzle of salsa, and a drizzle of the white sauce. Squeeze on some some juice if desired and enjoy!


  1. Sometimes deep frying is well worth it! These sounds fabulous and I love the picture you painted.

  2. I can feel the sand in my toes now too, Rebekah! What delicious tacos! Perfect for a summer meal.

  3. Fish tacos made with beer battered fish....Life is sooooo good.

  4. A perfect meal, light and yet filling!


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