Recipesexpert

Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party

Ingredients

Pickled Red Onion and Jalapeños

• 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
• 5 whole small jalapeños
• 2 cups seasoned rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon coarse kosher salt

Baja cream

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• Pinch of salt

Tomatillo Salsa Verde

• 12 ounces tomatillos,* husked, stemmed, divided
• 4 green onions, white and green parts separated
• 1 jalapeño chile
• 2 garlic cloves, unpeeled

• 1 1/4 cups (packed) fresh cilantro leaves
• 1 tablespoon (or more) fresh lime juice

Fish

• 2 cups buttermilk
• 1/2 cup chopped fresh cilantro
• 3 tablespoons hot pepper sauce
• 3 teaspoons coarse kosher salt, divided
• 1 tablespoon fresh lime juice
• 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2×1/2-inch strips

• 16 corn tortillas
• 2 cups self-rising flour
• Vegetable oil (for frying)

• Fresh salsa
• Guacamole

Recipe

•     To make fish taco platter recipe put onion and jalapenos in a heatproof bowl. Combine vinegar, lime juice and salt in a small saucepan. Boil the mixture until salt dissolves. Pour this sauce over onion and jalapenos. Leave the mixture at room temperature for at least 1 hr and up to 8 hours. You can make pickled onion and jalapenos 1 week ahead and refrigerate covered.

•     For baja cream recipe fish taco platter recipe beat all ingredients together. It can be refrigerated covered for 3 days.

•     To prepare tomatillo salsa verde preheat oven to 375F. Grease a roasting pan lightly. Char half of the tomatillos directly over gas flame or broiler. Repeat the same procedure with white parts of green onion and jalapeno. Shift the charred vegetables to the greased pan. Put the left over tomatillos and garlic cloves into the pan. Roast for about 12 minutes until all vegetables are soft. Let the vegetables cool.

•     Cut the stems and remove the seed of jalapeno. Put all the roasted vegetables, green onion tops, cilantro and 1 tbsp lime juice in a blender. Puree the vegetables until smooth. Shift to a bowl and add the salt and more lime juice if you like.

•     Combine together buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in a bowl. Put in fish and toss. Cover and refrigerate for at least 1 hour or up to 3 hours.

•     Preheat oven to 300F.

•     Cover tortillas in foil and put into the oven to warm. Mix together flour and remaining 2tsps salt in a bowl. Put oil in a large skillet up to the level of 1inch. Heat oil until it’s temperature reaches 350F.

•     Dab the marinated fish in flour and coat both sides. Carefully put it into the skillet in batches. Cover the skillet partially. Turn the fish occasionally, fry for about 4 minutes until the fish turns golden brown.

•     Serve the fish taco platter with all the taco fixings along with fresh salsa and guacamole.