I absolutely love Rubio’s fish tacos! I rarely buy cabbage. But the other day my son requested orange chicken and chow mien (recipe to come soon!) and so I had some left over cabbage so I threw this easy weeknight meal together and it was an absolute hit in our home! You can make this easy like I did and use my sons favorite Costco fish sticks chopped up or you can make some of your own breaded fish for the tacos. I feel like the sauce is the star in the recipe!
Copycat Rubios Fish Tacos
Corn Tortillas (10)
Breaded Fish sticks (12)
Cabbage, shredded (1/3 of a head)
Lime, cut into small wedges (4)
1/2 cup yogurt, plain
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice
1/4 teaspoon cayenne
juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
For the sauce: whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.
For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks (I used about 12 sticks) and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.
For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Place on a paper towel and pat off the grease. Repeat until all tortillas are done.
To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.