Popularized by local surfer Ralph Rubio in 1983 at his chain of fast-food taco shops, the traditional Baja California Rubio's, fish taco recipe calls for batter-dipped, deep-fried fillets. Grilled fish, used in this recipe from Anthony’s Fish Grotto, has emerged as the healthier pick. Both versions are ubiquitous at San Diego’s Mexican and seaside restaurants.
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Ingredients:
Tacos
4 2-1/4-ounce pieces of fish
4 corn tortillas
1/2 cup shredded cabbage
1/2 cup jalapeño ranch dressing (see recipe below)
1 tablespoon guacamole
1/4 cup shredded cheddar or queso fresco cheese
1/4 cup cilantro leaves
1 cup salsa (your favorite brand)
Jalapeño ranch dressing
1 pint bottled ranch dressing
1/4 cup cilantro, stemmed and chopped
1/2 jalapeño pepper, fresh, minced, discard seeds, or to taste
Directions:
Combine all jalapeño ranch dressing ingredients, mix well, and set aside. Makes one pint of dressing.
Grill fish one minute per side. (Optional: Baste with melted butter mixed with a little taco seasoning.) Warm tortillas on a grill. Place fish in tortillas first, then top with other ingredients, including a dollop of the dressing. Serve with warmed black beans, if desired.
Servings: Serves two
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