Fish Taco Platter

epicurious.com

Spencer307

I'm a stranger in a strange land, a mom, a translator(for now) and countless other things I probably shouldn't write.

subheading: 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

subheading: Baja cream:

½ cup mayonnaise

½ cup sour cream

2 tablespoons fresh lime juice

1 teaspoon (packed) finely grated lime peel

Pinch of salt

subheading: 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 ¼ cups (packed) fresh cilantro leaves

1 tablespoon (or more) fresh lime juice

subheading: Fish:

2 cups buttermilk

½ 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 ½x½-inch strips

16 corn tortillas

2 cups self-rising flour

Vegetable oil (for frying)

Fresh salsa

Guacamole

Note: Ingredients may have been altered from the original.

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