Fish Taco Platter Recipe | Epicurious

Name: 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

www.epicurious.com

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own.

Keywords

taco
mexican
red onion
jalapeño
sour cream
tomatillo
scallion
halibut
sea bass
striped bass
main
dinner
nut free
gluten free
roast
deep fry
blender
bon appétit

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

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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