RUBIO’S COASTAL GRILL’S | The Original Fish Taco

with Salsa and White Sauce

by RRR

The #1 Fish Taco in America is from Rubio’s Coastal Grill in Mission Bay, CA!

I can’t say it any better than Rubio’s itself…”It was on a spring break trip to San Felipe, Baja California, where Ralph Rubio first fell in love with the fish taco. Fresh from the sea and full of unique flavor, Ralph knew he had to bring the idea home so he could share it with others. So, in 1983 with the help of his family, Ralph opened the first Rubio’s as a walk-up taco stand in Mission Bay, San Diego, serving up what would become our famous Original Fish Taco.”

Beer battered and lightly fried Pollock, served with the Rubio’s Salsa recipe and the Rubio’s White Sauce recipe.  Delicioso!

Rubio's Original Fish Taco with Salsa and White Sauce

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 3-oz. strips of Pollack, see *Tip
  • 6 corn tortillas
  • 1/3 head of green cabbage, slivered on a mandolin slicer
  • 1 cup flour
  • 1 cup dark Amber beer, like Dos Equis
  • 1 tsp. garlic powder
  • 2 cranks cracked black pepper
  • Canola oil for frying
  • Salsa Fresca:
  • 3 large Roma tomatoes, cut in chunks
  • 1 cup fresh cilantro, stems included
  • 1 cup yellow onion, diced
  • ½ fresh jalapeno, seeds removed
  • Rubio’s White Sauce:
  • 1 cup Mayonnaise (Duke’s pref.)
  • 1 cup whole milk, plain Greek yogurt


Puree all Salsa Fresca ingredients in a food processor and refrigerate until ready to use.

Stir together the mayo and yogurt (white sauce) until creamy and refrigerate until ready to use.

Rinse the whitefish and pat dry.  Season lightly with sea salt. *Tip: Use another fresh, mild whitefish if can’t source Pollack. Cod is a great substitute.

Whisk the flour, beer, garlic powder and black pepper until the batter becomes a cake-like consistency.  Make sure there are no lumps.

In a wok or large stock pot, heat 2” of canola oil to 365 degrees.  Coat, completely, each piece of Pollack in the batter.  Carefully drop the battered fish into the fry oil and fry for 4 minutes, each piece.  Work in batches, so to not overcrowd the fry oil.  Use a splatter-screen to reduce fry mess.  Once fish is crispy, remove from the oil and set aside on a drainage rack.  Repeat the process until all fish is crispy-fried.

Build the Taco:

1 corn tortilla

1 piece of fried Pollack

Drizzle of Rubio’s White Sauce

Drizzle of Salsa Fresca

Top with slivered green cabbage

Serve with Chipotle’s Guacamole and California Pizza Kitchen’s Mexican Street Corn and Enjoy!


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