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Juan Gato Fish Tacos

Fish tacos are a passion in my house and requested at least once a week. With the addition of Made in Napa Valley rubs I've found a perfect blend of herbs and spices to kick up this delicious and quickly prepared treat. For an added touch I smoke my own jalapenos and make my own adobo sauce but store bought is good too.

Ingredients:

6-9 Yellow Corn Tortillas
Toppings:
1/2 Sm. Head Napa Cabbage thinly sliced
1 Sm. Red Onion medium diced
2 Med. Roma Tomatoes, seeds removed and diced medium.
4-6 ounces Queso Fresco or other crumbly Mexican cheese like Queso Anejo to taste. If you can’t find Mexican cheeses don’t sweat it, shredded Monterey Jack cheese is a good substitute.
For the Sauce:
¼ c Sour Cream
Juice of ½ Lime
Zest of 1 lime
1 Tbsp. Miguel’s Mexican Fiesta Rub (or Smoked Chile Brown Sugar Rub)
1 Tbsp. Adobo sauce
1 small Chipotle Chili in Adobo, minced or more to make it hotter
For the Fish:
2 Med. Fillets of Tilapia, Halibut, Sea Bass or other firm white fish
½ Cup +1 Tbs. Vegetable Oil
1 Tbsp. Miguel’s Mexican Fiesta Rub
3 Tbsp. Corn Starch
Hot sauce (optional)

Sauce Directions:

Mix all ingredients in a small bowl, cover and let sit, refrigerated for at least one hour or overnight. For an even hotter sauce add desired amount of minced Chipotle Peppers in Adobo sauce.

Make sauce 1 hour to 1 day ahead and keep in refrigerator covered.

Slice onions, shred cabbage, chop tomatoes, crumble cheese. Fry tortillas in small frying pan until firm but not too crisp. Pat dry on paper towels and place in a covered tortilla server or loosely wrapped in aluminum foil. Rinse fish fillets and pat dry on a paper towel to remove water. Cut fillets into 1” x 1-1/2” cubes. Drizzle fillets with vegetable oil on both sides. Season on both sides evenly with Miguel’s Mexican Fiesta Rub. Sprinkle fish pieces with corn Starch and drop into deep frying pan filled with ½ cup of hot oil and fry until golden brown. Fish should sizzle when put in oil, if not, oil is not hot enough. Fish will continue to cook after removing from heat so do not over cook. Remove fish from oil and drain on paper towels.

Each person assembles their own tacos at the table by smearing the sauce all over the tortilla then topping with fish pieces, Mexican cheese, cabbage, tomatoes, onions and hot sauce if desired.

Serves 2-3 Adults.

Recipe created by John Wixted

Used in this recipe:

Mexican Seasoning

Vineyard Pantry Smoked Chile & Brown Sugar Rub