This post is in honor of our brand new neighborhood Rubios who honored Sara and Amy this morning by giving them free lunch for a year!!! Hooray!

Rubios Baja-style Fish Tacos

1½ pounds cod, tilapia or similar white fish fillets.
Cut fillets into 1” by 5” pieces, yielding 12 pieces
12 tortillas, fresh stone ground corn
Beer Batter*
Salsa Fresca*
White Sauce*
Finely shredded cabbage
3 limes, cut into wedges
2 ripe avocados, peeled, pitted and cut into slices

Salsa Fresca
3 cups diced tomatoes
½ cup finely diced white onion
1-2 jalapeños, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt, or to taste
1 tablespoon fresh lime juice

White Sauce
½ cup mayonnaise
½ cup yogurt
¼ cup fresh cilantro, finely chopped

Beer Batter
1 cup beer
1 cup flour plus ¼ cup
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon freshly ground pepper

DIRECTIONS

Combine ingredients for the Salsa Fresca and refrigerate
until ready to serve
For white sauce, mix ingredients until blended.
Refrigerate until ready to serve.
For the beer batter, mix flour with salt, oregano, dry
mustard, garlic salt, and pepper. Using a whisk, blend
the beer into the flour and spices. Stir the flour mixture
and add beer and mix until blended.
Rinse fish and pat dry.
Heat 3-4 inches of oil in deep pan until it reaches 350°F.
Place ¼ cup flour in shallow bowl. Coat fish with flour.
Dip fish into batter and coat all sides.
Place several pieces of fish in a single layer in hot oil.
(Try not to let them touch). Cook fish until batter is
crispy and golden brown, approximately 4 minutes.
Repeat with remaining fish.
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, avocado and cabbage. Top off with a
squeeze of lime. Fold tortilla over to serve.
Serves 6.