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 1/2x1/2-inch strips
- 16 corn tortillas
- 2 cups self-rising flour
- Vegetable oil (for frying)
- Fresh Salsa
- Guacamole
Description
Instant Party: Crispy Fish Tacos, Pickled Onions And Jalapeños, Lime Cream, Salsa Verde, And Guacamole—it All Adds Up To One Fun Meal.
Bon Appetit Magazine
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