Fish Taco Platter Recipe | Epicurious

Ingredients

• 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
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• Pinch of salt
• 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
• 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 1/2x1/2-inch strips
• 16 corn tortillas
• 2 cups self-rising flour
• Vegetable oil (for frying)
• Fresh salsa
• Guacamole