The BEST Copycat Rubio’s Fish Tacos!
The BEST Copycat Rubio’s Fish Tacos, a delicious and easy way to enjoy your favorite fish tacos at home.
Equipment
- Skillet
- bowl
- oven
Ingredients
Tacos
- 10 pieces Corn Tortillas
- 12 pieces Breaded Fish sticks
- ⅓ head Cabbage, shredded
- 4 pieces Lime, cut into small wedges
Rubio’s Fish Taco Sauce
- ½ cup yogurt, plain
- ½ cup mayonnaise
- ¼ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice
- 1 pieces lime, juice
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Steps for Rubio’s Fish Tacos
- For the sauce: Whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.
- For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.
- For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Put on a paper towel and pat off the grease. Repeat until all tortillas are done.
- To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.
Notes
Enjoy your tacos with extra salsa if desired.
Nutrition
Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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