This is one of my favorite meals. I first had fish tacos when I visited my sister in San Diego and she introduced us to Rubio’s about 15 years ago. I don’t think I had another until a few years ago and since then, they are on our menu fairly often in the summer. The white sauce is the important secret for me.
I found this just by googling and don’t know what website it came off of, but it is called:
Rich’s Spiced Yogurt and Mayo White Sauce
1/2 Habanero Chile (sometimes I omit, or use a jalapeno)
1/4 c plain, unflavored yogurt
1/4 c mayo
1/2 t capers, diced
1/4 t Oregano
1/4 t Cumin
1/4 t dill
dash of cayanne chile
fresh lime juice
Dice chile and capers, add rest of ingredients. Taste and add ground pepper and lime juice to taste
I use 4 Tilapia filets and season with oregano, cumin, salt and pepper and bake in the oven.
I also like to top the tacos with a bean/salsa concoction I’ve made up.
1 can black beans, rinsed and drained
1 c or can of corn
1 avocado, chopped
1/3 c salsa (I use the a mild fruit salsa)
dash of lime juice
1/2 t zest of lime
To dish up, I use the small flour tortillas, add half a filet, white sauce, shredded lettuce and top with salsa. Enjoy!