The BEST Copycat Rubio’s Fish Tacos!

Rubio’s Fish Tacos Recipe

I absolutely love this Rubio’s Fish Tacos Recipe! Have you been wondering how you can make Rubio’s fish taco sauce at home? This yogurt fish taco sauce is easier than you think and has easy to find ingredients at a portion of the price of eating at Rubio’s or Baja Fresh for that matter.

The Rubio’s Fish Tacos sauce recipe is simple and very easy to make at home!

rubio's fish tacos
If you are looking for a quick and delicious meal these tacos are perfect! You don’t have to be a fish lover to enjoy this recipe and it is an excellent healthy meal choice for all families to enjoy. Why order take out when you can simply make this copycat Rubios fish taco right from your home?
I rarely buy cabbage. But the other day my son requested orange chicken and chow mien so I had some left over cabbage and threw this easy weeknight meal together. 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 true star in the recipe! So here is the perfect fish taco recipe.
rubio's fish tacos

Copycat Rubios Fish Tacos

Ingredients:

  • Corn Tortillas (10)
  • Breaded Fish sticks (12)
  • Cabbage, shredded (1/3 of a head)
  • Lime, cut into small wedges (4)

Rubio’s Fish Taco Sauce:

  • 1/2 cup yogurt, plain
  • 1/2 cup mayonnaise
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Steps for Rubio’s Fish Tacos:

  1. For the sauce: Whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.
  2. 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.
  3. 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. Put on a paper towel and pat off the grease. Repeat until all tortillas are done.
  4. 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.

How to Store Rubio’s Fish Tacos

In my opinion, these are best freshly made! They don’t store too well once assembled. To make ahead, I would make the Rubio’s sauce in a separate container, chop the cabbage and store in a zip lock bag, and then make your fish the day of. It can be reheated in the microwave, but will lose it’s crispiness which is the best part of the fish taco!

If you do store the fish, it will be good for about three days refrigerated in an air tight container.

 

rubio's fish tacos
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4 Comments

  1. Teresa says:

    Just made these and they were amazing!!! Thanks for the recipe!!

    1. I am so so glad you liked them!! So easy right!??

    2. so glad you loved them!

  2. Kristina Karoutsos says:

    I don’t really cook and I don’t like fish, but this dish was super simple to make. It tasted great too!! This will be on our weekly menu at home!!!

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