The hand-battered fish tacos are what started this Mexican food chain on its road to success back in the early ’80s, so this dish has been high on my food-hacking to-do list. For this taco, wild Alaskan pollock is coated in a seasoned beer batter and fried until golden brown and perfectly crispy, then loaded into a corn tortilla with Rubio’s white sauce, mild salsa, and cabbage. You can often find frozen pollock fillets at your supermarket, but you can also substitute with cod here. You won’t need much—eight 2-ounce portions will do. The fish most likely will be available in 4-ounce fillets that you can slice in half. Use the Mild Salsa recipe to top off your tacos.

6 to 8 cups vegetable oil

¼ cup mayonnaise
¼ cup sour cream

1 cup all-purpose flour
1¾ teaspoons salt
½ teaspoon baking soda
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon garlic powder
1 large egg, beaten
10 ounces (1¼ cups) Mexican lager beer (such as Dos Equis or Tecate)

2½ ounces (½ cup) all-purpose flour
4 4-ounce pollock fillets (or cod fillets), sliced in half
8 corn tortillas
Vegetable oil
½ cup Rubio’s Mild Salsa
4 cups finely shredded cabbage

Cooking method

1-Preheat the oil in a large saucepan with a thermometer attached to 350 degrees F.

Combine all of the ingredients for the white sauce in a small bowl. Set aside until needed.

3-Make the beer batter by combining the flour with the salt, baking soda, pepper, oregano, thyme, and garlic powder in a large bowl. Mix the egg and beer into the dry ingredients. Stir rapidly with a whisk to break up any lumps. Pour the additional ½ cup of flour onto a plate or into a shallow bowl.

4-When the oil is hot, lightly coat each piece of fish with the flour, then dip it into the beer batter and immediately drop it into the oil. Turn the fish as it fries so that both sides are crispy and golden brown, about 4 minutes. Let the excess oil drain off the fish on a rack or paper towel lined plate.

5-Assemble each taco by rubbing a corn tortilla with a little oil and warming it up in a skillet that is preheated over medium/low heat. Place the fried fish fillet in the center, then spoon over about 2 teaspoons of white sauce followed by 2 teaspoons of mild salsa. Top with about ½ cup shredded cabbage and serve.

6-(OPTIONAL) If you prefer, you can replace the lager beer with a nonalcoholic beer and the recipe still works.

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