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---- Original Message -----
From: Sandy
To: phaedrus
Sent: Saturday, October 21, 11:49
Subject: Need recipe
Dear Uncle Phaedrus,
You have never let me down finding recipes, right not I am in need of
a fish taco recipe. My daughter has just returned from San Diego and
has been raving about them. Thank you so much.
Sandy
Hi Sandy,
There are several different fish taco recipes, but the one from Rubio's Restaurant is supposed to be very good. There is a recipe for that one below.
Phaed
Rubio's Fish Tacos
Ingredients (6 servings)
12 Cod or favorite whitefish fillets (1-1/2 oz ea.)
12 Tortillas, corn, as thick/fresh as possible
Beer Batter:
1 c Flour
1 c Beer
Garlic powder, pepper to taste
White Sauce:
1/2 c Mayonaise
1/2 c Yogurt
Salsa:
1 Garlic clove, peeled and minced
6 Tomatoes, ripe, peeled, seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped, stems removed
2 Jalapeno chiles, seeded and chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
Garnish:
1 Head cabbage, green, shredded
1 Lime, cut into wedges
Instructions
Calories per serving: Number of Servings: 0 Fat grams per serving:
Approx. Cook Time: Cholesterol per serving: Marks:
*Directions +++*
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.