Copycat Rubio's Fish Tacos

Recreate the magic of SoCal dining with this Copycat Rubio's Fish Tacos recipe, a delicious homage to the iconic Baja-style favorite. Light, flaky white fish fillets are enveloped in a crisp golden beer batter, then nestled in warm corn tortillas for the ultimate street-food experience. A tangy, creamy white sauce pairs perfectly with the refreshing crunch of shredded cabbage, fresh cilantro, and optional extras like pico de gallo and avocado slices. Quick to prepare and irresistible in flavor, these tacos capture the coastal vibes in every bite, making them perfect for weeknight dinners or casual gatherings. Don’t forget to serve with lime wedges for a zesty finish!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound White fish fillets (cod, halibut, or tilapia)
• 1.5 cups All-purpose flour
• 0.25 cups Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1.25 cups Beer (light lager is recommended)
• 4 cups Vegetable oil (for frying)
• 12 pieces Corn tortillas
• 0.5 cup Mayonnaise
• 0.5 cup Sour cream
• 2 tablespoons Lime juice
• 2 cups Shredded cabbage
• 0.5 cup Fresh cilantro (chopped)
• 1 cup Pico de gallo (optional)
• 1 piece Avocado slices (optional)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt.

Step 2

Slowly pour the beer into the dry ingredients, whisking until a smooth batter forms. Let the batter rest for 10 minutes.

Step 3

While the batter rests, heat the vegetable oil in a deep frying pan or pot to 375°F (190°C).

Step 4

Pat the fish fillets dry with paper towels and cut them into strips approximately 1 inch wide and 3-4 inches long.

Step 5

In a small bowl, mix mayonnaise, sour cream, and lime juice to create the creamy white sauce. Set aside.

Step 6

When the oil reaches the right temperature, dip each fish strip into the batter, ensuring it is fully coated. Carefully place the fish into the hot oil and fry until golden brown, about 3-4 minutes per side. Fry in batches if necessary to avoid overcrowding.

Step 7

Remove the fried fish from the oil and place it on a plate lined with paper towels to drain excess oil.

Step 8

Warm the corn tortillas in a dry skillet or microwave until pliable.

Step 9

To assemble the tacos, place a piece of fried fish in the center of each tortilla. Top with shredded cabbage, a drizzle of white sauce, pico de gallo, cilantro, and sliced avocado (if using).

Step 10

Serve immediately with lime wedges on the side for an extra squeeze of citrus.

Nutrition Facts

Serving size	(3472.1g)

Amount per serving	% Daily Value*
Calories	12086.7

Total Fat 1102.8g	0%
Saturated Fat 165.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 401.9mg	0%
Sodium 4227.8mg	0%
Total Carbohydrate 489.2g	0%
Dietary Fiber 62.7g	0%
Total Sugars 27.9g
Protein 157.7g	0%

Vitamin D 907.2IU	0%
Calcium 775.3mg	0%
Iron 20.8mg	0%
Potassium 4302.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.3%

Protein: 5.0%

Carbs: 15.6%