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I doubt the origin of Fish Tacos could be accurately pin-pointed. I would assume the concept of tortillas wrapped around various kinds of seafood has been around as long as tortillas. However, their introduction to the U.S. has been better documented...
During his college days, Ralph Rubio used to travel south of the US/Mexico border for a little fun 'n suds during Spring Break. He found fish tacos being served at taco stands in San Felipe, Baja California. Deciding they might be as popular north of the border as they were south, Rubio started experimenting with different batters and a deep-fat fryer in 1982.As evidence of the popularity of fish tacos, many local eateries now serve at least one version of fish taco. And some San Deigo restaurants have gone beyond the classic batter-dipped, deep-fried fish taco and now include on their menus: shellfish, shrimp and lobster -- as well as grilled marinated fish and shark -- served with warm corn or flour tortillas. But, I've yet to find any "fast food" fish taco yet that equals a Rubio's.He opened his first walk up Mexican food outlet in San Diego in 1983 and soon expanded his business to include Rubio's Restaurants (featuring eat-in as well as take-out food) at several San Diego County locations. Rubio now owns a chain of Mexican food resturants -- renamed Rubio's Baja Grill -- that stretches beyond Southern California into Northern California, Arizona, Nevada, Utah and Colorado. At last count, there were over 150 locations spread across 5 states. Rubio's menu has been expanded beyond fish tacos and now includes such things as grilled chicken and steak entrees along with low-fat Mexican entrees.
For those former San Diego area residents forced to leave the area to transplant elsewhere for one reason or another, the recent Rubio's IPO on the New York Stock Exchange can only mean one thing: eventual expansion of Rubio's Baja Grill beyond the Southwestern United States. Soon, you may once again be able to get your "minimum daily requirement" of Rubio's fish tacos.
For more information about Rubio's Baja Grill, including menu and locations, visit their website...
Rubio's Baja Grill
How one cooks the fish for Tacos de Pescado is up to personal preference. It can be batter dipped or breaded and fried; or it can be grilled. But, for classic fish tacos I generally use the following method...
Rich's Classic Fish Taco
2 pounds - red snapper filletsCut fish fillets into approx. 2 - 3 ounce portions. Dust lightly with flour and dip in beer batter. Deep fry the batter coated fish in hot oil (375 degrees F) until crisp and golden brown. Serve the fish wrapped in folded corn tortillas (warmed on a hot comal as needed) with shredded cabbage, white sauce, and aditional garnish of tomato, avocado, and shredded cheese as desired and top with a wedge of lime. Corn tortillas are traditional for fish tacos, but small "fajita" size flour tortillas can be substituted if desired...and, while a half 'n half yogurt and mayonnaise white sauce is traditionally served with fish tacos, other salsas such as salsa fresca or salsa verde can be offered as well for those who might prefer. I like my white sauce spiced and a little bit more like a tartar sauce...
1 dozen - corn tortillas
beer batter as needed (recipe for Rich's beer batter follows)Rich's Spiced Yogurt 'n Mayo White Sauce
Habanero chile will add a respectable level of heat to this white sauce. Other fresh chiles can be substituted if less heat is desired. The consistency of the sauce should be slightly runny so it can be spooned onto or stored in a squeeze bottle to be drizzled onto the fish tacos to individual discretion.1.0 - habanero chileMix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
1.0 teaspoon - capers
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to tasteRich's Better Beer Batter
(Makes about 2 cups)
1 - eggMix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.
1 cup - flour
1 cup - beer or ale
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt