While popping down to San Diego in June for my Dad's 70th birthday party, we stopped by Rubio's Mexican Grill. Wow! Nothing in the Pacific Northwest can quite compare to Rubio's famous fish tacos, but since they are 1000 miles away from home, I've been trying to improvise ever since.
Fish Tacos:
4 Tilapia, Salmon, or Mahi Mahi steaks
4 cups chopped kale or cabbage
1 cup diced onion
1 tsp Montreal seasoning
1/2 cup Greek yogurt
1-4 Embasa canned chipotle peppers
12 corn tortillas
1 cup salsa
1 lime cut into wedges
1 TBS olive oil
Lightly sprinkle fish with Montreal seasoning. Grill fish on the BBQ until flaky but not dry. Dice 1-4 chipotle peppers (depending on desired heat) and combine with the greek yogurt. Heat up the olive oil in a pan and saute the onions until tender, then add the cabbage. Add 1/4 cup of the chipotle greek yogurt mixture to the cabbage and set aside.
Our favorite way to warm tortillas is to place two in each slot of the toaster. You can also heat the tortillas directly on top of the gas burner or place them directly on the oven rack. (Wrapped in a moist paper towel for a few seconds in the microwave work too.)
To compile the tacos, place a strip of fish in the center of each tortilla. Top with a spoonful of cabbage and then drizzle with more chipotle greek yogurt if desired. Add a dollop of salsa and a squeeze of lime.
¡Que Aproveche!
