Copycat Rubio's Fish Tacos
Makes 10 tacos
Crispy fried fish tacos with shredded cabbage and a tangy yogurt-mayo sauce, finished with lime.
| prepPreheat oven according to fish stick package directions | |||
| 120 ml plain yogurt | Whisk sauce ingredients | Assemble tacos with fish, cabbage, sauce & lime | |
| 120 ml mayonnaise | |||
| 1/4 tsp cayenne | |||
| 1/2 tsp ground cumin | |||
| 1/2 tsp fresh dill, chopped (or 1 tsp dill pickle juice) | |||
| juice of 1 lime | |||
| 1/2 tsp salt | |||
| 1/2 tsp black pepper | |||
| 10 corn tortillas | Fry tortillas until crisp, drain | ||
| 5 ml vegetable oil (for tortillas) | |||
| 12 breaded fish sticks | Bake fish sticks per package | Crisp fish pieces in oil, few min | |
| 30 ml vegetable oil (for fish) | |||
| 1/3 head cabbage, shredded | |||
| 4 limes, cut into wedges | |||
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